Enzymatic removal of starch and protein in wheat bran
In the present work,4 parameters influencing including solid-liquid ratio,digestion temperature,time and enzyme addition amount.which were interfere with effect of α-amylase and papain hydrolysis to remove starch and protein in wheat bran reaction,were investigated and confirmed.The results of single test showed the optimized conditions for remove starch was 1∶9 solid-liquid ratio,55℃ digestion temperature,0.07g adding amount of α-amylase,and 30 min digestion time.The optimum condition for papain digestion was 1∶12 solid-liquid ratio,57.5℃ digestion temperature,0.05g adding amount of papain,and 120 min digestion time.Based on the optimum conditions,the rate of starch removing and protein residual were 34.60％and 67.02％,respectively.
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