高纯度大米淀粉提取工艺与性质研究

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1、江南大学硕士学位论文高纯度大米淀粉提取工艺与性质研究姓名：芦鑫申请学位级别：硕士专业：粮食、油脂及植物蛋白工程指导教师：张晖20070301江南大学硕士学位论文ABSTRACTT11isassayistosystematicallydosomeresearchesOlltheprocessofhi曲purifiedricestarchwhichcontainsproteinlessthanO．5％isolationfromjaponicaricebyalkalineprotease，ultrasoundand

2、surfactauts，andcomparativestudythefunctionalpropertiesandmolecularstructureofricestarchproductionbydifferentisolationmethods．Theaimistoseekawaythatproducehighpurifiedricestarchatthemildconditions，andanalysisthericestarchphysico—chemicalcharacteristics．Itpro

3、videsgistandtechnologicalbasesforthefurtherdevelopmentandutilizationofficeresources．Themainresultsareasfollows：Applicationofalkalinesteepinginricestarchisolation：whenpHincreases，theyellowricestarchincreases，thedcestarchyielddecrease，butthestarchpurityimprov

4、es．Inordertogainhighpurityricestarch，thepHsheuldbemorethall12．70，ontheconditionsthericestarchyieldandresidualproteineontentisare35．78％andO，24％respectively．AspHincreases，beginningofgelatinizationtemperatureandmaximumviscositytemperaturefall，amyloseconcentrat

5、iondecreases，theintegralityofgranuledeclines，brokenstarchinereasgs．Clusteringanalysisbaseonbeginningofgelatinizationtemperatureandmaximumviscos衄temperature,theconclusionisdrawn：thericestarchwhichisisolatedatIessthanpHl0hasthesimilarpropertieswiththenaturall

6、yricestarchintherawmaterial；thepropertiesofricestarchwhichisisolatedatmorethanpHl0haschangeddramatically．Othermeasuresarefitfortheconclusion．Sothehighpurityandhighqualityricestarchshouldbeproducedatlessthanpill0．Thealkalinepretensesfrommicrobeareusedtoisola

7、tethedeestarch．Theresultsdemonstrate2709alkalineproteasehasthestrengthsofhighactivity,lowprice，andindustrializedabilityandotheradvantages，ithaswideapplyingforeground．Tbeoptimizationhydrolysisconditionsofapplicationof2709alkalineproteasefromWuxiinricestarchi

8、solationareasfollows：temperatureof45℃．pHof10．0．enzymetosubstrateraft0(E／S)of118622．60u／gprotein,watertoriceflour(W／R)of6：1，andhydrelysistimeof9．Oh．Thestarchyieldis69．83％andresidualproteincontentisO．26％