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中文摘要：
利用中性蛋白酶制备小麦麸皮淀粉条件的基础上,进一步分析所制备小麦麸皮淀粉的形态及理化特性。结果表明：中性蛋白酶法制备小麦麸皮淀粉的最佳条件为中性蛋白酶质量浓度3g/L、反应温度45℃、反应时间90min,在此条件下,100g麸皮的淀粉产量为14.86g、蛋白含量为0.25%;麸皮淀粉中蛋白含量和破损淀粉含量均较低,小淀粉粒体积分数为58.4%;与面粉淀粉相比,麸皮淀粉中直链淀粉含量和糊化值较低,膨胀势较高,淀粉粒的相对结晶度较小。
英文摘要：
Optimal neutrase hydrolysis of wheat bran for starch preparation was investigated using orthogonal array design. Along with this, the prepared starch was characterized physicochemically. Results showed that the neutrase hydrolysis reaction for 90 min at 45 ℃ and an enzyme dosage of 3 g/L resulted in an optimal compromise between high starch yield and low protein content in the prepared starch, which reached up to 14.86 g/100 g wheat bran and 0.25%, respectively. The prepared starch contained lower contents of both protein and damaged starch and small starch granules with a volume fraction of 58.4%. Compared with wheat starch, this starch exhibited lower amylose content, pasting value and degree of crystallinity and higher swelling power.
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