Keywords
Rice Protein, Rice Starch, Maltose Syrup, Liquefaction, Saccharification
Abstract
In order to reduce the cost of high-purity rice protein, an alkali extraction method is used to separate rice protein and rice starch, and a double-enzyme method is used to prepare maltose syrup from rice starch. The results show that by co-producing rice protein and maltose syrup from rice flour, rice protein isolate with a protein content of 90.58% can be obtained; rice starch is liquefied by ¦Á-high-temperature amylase at pH 5.71, temperature 102¡ãC, and time 15 minutes, pH 5.00, Under the saccharification conditions of fungal amylase at a temperature of 58¡ãC and a time of 10 hours, a maltose syrup with a maltose content of 45.18% was obtained; the maltose content in the maltose syrup prepared with rice flour under the same conditions was 40.83%.
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Original research done by Liu Ruixing, Yi Cuiping, Cai Jixiang
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