米糟制备大米蛋白研究

Study on preparation of rice protein from rice dregs

以米糟为原料对四种制备大米蛋白不同方法,即碱蛋白酶两步法、水溶液洗涤法、淀粉酶除杂法和非淀粉酶除杂法进行比较;研究结果发现,后三种方法在制备大米蛋白时得率(>85%)和纯度(>80%)明显高于第一种方法得率(约69.2%)和纯度(约70%)。

After a comparison of base-extraction and subsequent proteolysis, washing by water, removing sugars by amylase and removing sugars by non-amylase, The result showed that the last three kind of methods could prepare high production rate （〉 85%） and high purity （〉 80%）, obviously higher than the first kind of method （production rate about 69,2% and purity about 70%）.