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《Packaging and Food Machinery》 2017-04
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Optimization of Enzymatic Hydrolysis of Low DE Rice Powder

ZHAO Dong-lin;WANG Li-li;ZHONG Kui;ZHOU Xian-rong;LI Pei-gang;YUAN Rong;Chinese Academy of Agricultural Mechanization Sciences;Institute of Agrofood Science & Technology, Chinese Academy of Agricultural Sciences;  
The aim of the study was to research the preparation of the low DE value carbohydrate based fat substitute with rice powder and alpha-amylase enzyme. The results showed the effects of added amount of enzyme, substrate concentration, reaction temperature and reaction time on the rice DE value. Those results showed that DE value increased with the increase of enzyme addition and reaction temperature. And with the increase of the substrate concentration a trend which firstly increased and then decreased was showed. When the reaction time reached 15 min, DE value changed slowly. The study investigated the influence of substrate concentration, enzyme dosage and reaction temperature three factors on rice flour DE value and established the multiple quadratic regression equation of DE value with three factors and three levels of response surface analysis. Finally, the optimum technological parameters of enzymatic preparation of fat substitutes was determined which the substrate concentration was 35%, enzyme amount was 8.40 μL/100 g and temperature was 72 ℃.In this condition, DE value of rice hydrolyzate was 6.05±0.24 % which was suitable degree of polymerization for carbohydrate based fat substitute.
【CateGory Index】: TS213.3
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