Zheng B Y, Lu R B, Lebenthal E
Department of Pediatrics, Hahnemann University, Philadelphia, PA 19102-1192.
Trans R Soc Trop Med Hyg. 1992 Jul-Aug;86(4):451-3. doi: 10.1016/0035-9203(92)90266-f.
As part of a plan to develop a rice-based oral rehydration solution containing short polymers of glucose instead of glucose, we determined the concentration of amylase that would yield the largest amount of short chain polymers. Thai rice (25 g) was boiled with 500 ml of distilled water for 30 min. Of 200 ml supernatant rice water obtained, 100 ml were digested with different amounts of amylase after cooling to 50 degrees C for 60 min, boiled for 5 min, and centrifuged (10,000 g, 25 degrees C) for 60 min. The resulting supernatant (80 ml) was freeze-dried; 1.75 g of the powder obtained were dissolved in 3.5 ml of water, passed through a Bio-Gel P2 column to separate short chain polymers (2-9 molecules of glucose) and long chain polymers (> 9 molecules of glucose), which were identified by spectrophotometry (lambda = 190 nm) or by high performance liquid chromatography. Ten mg of amylase (equivalent to 12,000 modified Wohlgemath units) per 100 ml of rice water was optimal for the production of short polymers of glucose from rice.
作为开发一种以大米为基础、含有葡萄糖短聚合物而非葡萄糖的口服补液溶液计划的一部分，我们确定了能产生最大量短链聚合物的淀粉酶浓度。将泰国大米（25克）与500毫升蒸馏水煮沸30分钟。在将获得的200毫升大米水的上清液冷却至50摄氏度60分钟、煮沸5分钟并在25摄氏度下以10000克离心60分钟后，取其中100毫升用不同量的淀粉酶进行消化。将所得上清液（80毫升）冷冻干燥；将获得的1.75克粉末溶解于3.5毫升水中，通过Bio - Gel P2柱以分离短链聚合物（2 - 9个葡萄糖分子）和长链聚合物（> 9个葡萄糖分子），通过分光光度法（λ = 190纳米）或高效液相色谱法对其进行鉴定。每100毫升大米水加入10毫克淀粉酶（相当于12000个改良沃格马思单位）最有利于从大米中产生葡萄糖短聚合物。
