The effects of protein content to starch's enzymolysis character

被引：0

作者：

Liu, ZhongDong ^{[1
]}

Bi, LiZheng ^{[1
]}

Yan, Guojin ^{[1
]}

Yang, Shijie ^{[1
]}

Yang, Chao ^{[1
]}

Liu Boxiang ^{[2
]}

机构：

[1] Henan Univ Technol, Zhengzhou, Peoples R China

[2] Illinois Wesleyan Univ, Bloomington, IL 61701 USA

来源：

ISBE 2011: 2011 INTERNATIONAL CONFERENCE ON BIOMEDICINE AND ENGINEERING, VOL 2 | 2011年

基金：

国家高技术研究发展计划(863计划);

关键词：

The wheat starch; Protein purification; The Enzymatic hydrolysis degree;

D O I：

暂无

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

The research studied the best condition for protein purification in the wheat starch, for preparation of the wheat starch and the influence of the starch grain protein in the structure and properties when the starch is hydrolyzed. Firstly, we ensured the optimum condition for the Wheat protein purification by orthogonal test, at the same time, we obtained different protein content of wheat starch,the next step is to measure the protein content by the Kjedahl determination. Contrast between the SDS and protease in nitrogen function before setting-out the Enzymatic hydrolysis degree and the crystallinity in the starch samples of different nitrogen.It can be concluded from those experiments that compared with the SDS, the Protease is more effectively to remove the starch grain protein, which is useful to hydrolyze starch particles.

引用

页码：116 / 119

页数：4