摘要
本文以籼米为原料,研究了碱法提取分离大米蛋白和淀粉的工艺,并对大米分离蛋白和大米淀粉的功能性质进行了研究。确定了碱法分离大米蛋白和淀粉的最佳工艺条件:氢氧化钠溶液浓度为0.075mol/L;提取时间6h;料液比1:7g/mL;温度40℃。该优化条件下可以得到纯度高于80%的大米分离蛋白,蛋白提取率为86.23%,淀粉回收率为92.12%。所得大米分离蛋白溶解性、起泡性好,乳化性能欠佳。
This study describes the extraction of protein and starch from rice polished flour with sodium hydroxide（NaOH）. The experimental optimum conditions of 0.075 mol/L NaOH, extracting time 6 hours, ratio of rice flour to NaOH solution 1：7g/mL and temperature 40℃ were determined by using orthogonal array experimental design. Under these optimum conditions, up to 86.23% of protein and 92.12% of starch were recovered. The protein content（nitrogen x 5.95） of the recovered protein concentrate was above 80%. The nitrogen solubility, foaming and emulsifying properties of the protein concentrate were determined. The functional properties including swelling power, solubility, turbidity, syneresis（retrogradation） and gelatinization properties of the isolated starch were also determined.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期12-15,20,共5页
Food Research and Development
关键词
大米蛋白
淀粉
分离技术
碱法
rice protein
rice starch
functional properties
