粮油食品科技2011，Vol.19Issue(4)：4-7,4.
籼米多孔淀粉的研制
Preparation of milled long-grain nonglutinous rice porous starch
盛志佳 1林亲禄 2肖华西2
作者信息
- 1. 湖南农业大学食品科技学院,湖南长沙410128
- 2. 中南林业科技大学食品科学与工程学院,湖南长沙410004
- 折叠
摘要
Abstract
Take milled long-grain nonglutinous rice starch as raw material.Rice porous starch is prepared by hydrolyzing the milled long-grain nonglutinous rice starch with α-amylase.The parameters are reaction temperature 35 ℃,reaction time 12 hours,the content of 关键词
籼米淀粉/大米多孔淀粉/α-淀粉酶Key words
milled long-grain nonglutinous rice starch/rice porous starch/α-amylase分类
轻工纺织引用本文复制引用
盛志佳,林亲禄,肖华西..籼米多孔淀粉的研制[J].粮油食品科技,2011,19(4):4-7,4.
