Production of High-maltose Syrup and High-protein Flour from Rice by an Enzymatic Method

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概要

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• A novel enzymatic process was developed to simultaneously produce high-maltose syrup and high-protein rice flour from milled rice. This process would greatly increase the commercial value of rice. A slurry of rice flour was first liquefied with α-amylase and then centrifuged, the precipitated fraction being recovered as high-protein rice flour. The supernatant fraction was then saccharified with β-amylase and debranching enzymes (isoamylase and/or pullulanase) together to produce high-maltose syrup under various conditions. The yield of high-maltose syrup was affected by the temperature, pH, DE value of the liquefied starch, the enzyme combination and variety of rice. As and example, 0.64g of high-maltose syroup (83% maltose and 2.6% glucose) and 0.36g of high-protein rice flour (29% protein, 39% starch and 14% sugar) could be produced from one gram of dry rice (Taichung Native 1).

• 1992-07-23

著者

• Shaw Jei-fu

  Institute Of Botany Academia Sinica:department Of Marine Food Science National Taiwan Ocean Universi

• SHEU Jyh-Rong

  Department of Marine Food Science, National Taiwan Ocean University

• Sheu Jyh-rong

  Department Of Marine Food Science National Taiwan Ocean University

関連論文

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• Production of High-maltose Syrup and High-protein Flour from Rice by an Enzymatic Method
• Isozymes of Bighead Shrimp Alkaline Phosphatase

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