A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour (HPGRF). The suspension of glutinous rice flour (15%) that contained 6.52% protein was gelatinized and subsequently hydrolyzed by thermostable α-amylase. The hydrolysis yielded 0.144–0.222 g/g HPGRF with 29.4%–45.4% protein content. Hydrolysis time exerted a significant effect, while enzyme concentration and hydrolysis temperature showed insignificant effect on the protein content and production yield of HPGRF. The result of response surface method showed that the optimum condition for the production of HPGRF that contained at least 36% protein was treating gelatinized 15% glutinous rice flour suspension with 0.90 Kilo Novo α-amylase Unit (KNU)/g α-amylase at 80 °C for 99 min. By carrying out the predicted hydrolysis condition, HPGRF with 35.9% protein and 61.8% carbohydrates was resulted. The process yielded 0.172 g/g HPGRF. HPGRF contained higher amount of essential amino acids compared to glutinous rice flour. HPGRF had higher solubility and lower swelling power, and also showed no pasting peak compared with glutinous rice flour.

采用响应面法研究了α-淀粉酶浓度，水解温度和时间对高蛋白糯米粉（HPGRF）生产的影响。将含有6.52％蛋白质的糯米粉（15％）的悬浮液糊化，然后通过热稳定的α-淀粉酶水解。水解产生的HPGRF为0.144–0.222 g / g，蛋白质含量为29.4％–45.4％。水解时间影响显着，而酶浓度和水解温度对HPGRF的蛋白质含量和产量没有显着影响。响应面法的结果表明，生产蛋白质含量至少为36％的HPGRF的最佳条件是在80℃下用0.90 Kilo Novoα-淀粉酶单位（KNU）/ gα-淀粉酶处理15％的糊化糊状糯米粉悬浮液。 ℃99分钟。通过进行预期的水解条件，得到了具有35.9％的蛋白质和61.8％的碳水化合物的HPGRF。该过程产生0.172g / g HPGRF。与糯米粉相比，HPGRF包含更多的必需氨基酸。与糯米粉相比，HPGRF具有较高的溶解度和较低的溶胀力，并且也没有显示糊化峰。