Preparation and utilization of high-protein rice flour
1988
Cha, J.H. | Park, K.H. (Seoul National Univ., Suwon (Korea R.). Dept. of Food Science and Technology) | Kwon, K.H. | Park, K.H. (Seoul National Univ., Suwon (Korea R.). Dept. of Agriuculture Home Economics) | Chang, H.G. (Kyungwon Univ., Seongnam (Korea R.). Dept. of Food Science and Nutrition)
High-protein rice flour (HPRF) was prepared by an enzymatic process using alpha-amylase and glucoamylase without cooking process and the feasibility of HPRF as infant foods was tested. Rice flour slurry was treated with 0.25 % alpha-amylase and 0.5 % glucoamylase at 55deg C for 24 hrs. After saccharification, the digested rice slurry was centrifuged and the precipitated paste, was then heat-dried to obtain HPRF. The protein content of the HPRF was 20.8 %. On the other hand, the supernatant of glucose enriched solution was decolourized, deionized and then isomerised to fructose at 60deg C for 100min by using immobilized glucose isomerase column. The high-fructose solution (HFS) contained 56 % glucose, 42 % fructose and 2 % oligosaccharide. The nutritional quality of the HPRF was compared with milk protein in weight gain, feed efficiency ratio (FER), protein and soybean protein efficiency ratio (PER) and liver weight. HPRF was almost the same in all items with milk and soybean protein, but significantly superior to flour group
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