摘要
本文以籼碎米为原料,采用传统碱法提取制备大米蛋白,研究大米蛋白提取的最佳工艺。研究结果得出:从籼碎米中制备大米蛋白的最佳工艺条件为:NaOH浓度为0.09mol/L,料液比为1:6,提取温度为25℃,提取时间为4h,大米蛋白的提取率为77.3%,蛋白质纯度为80.5%。
Extraction of rice protein from broken long-grain rice was studied by alkali method. The results showed that the optimum conditions were as follows： NaOH concentration 0.09%, stock-solvent ratio 1：6, extraction temperature 25 ℃, and extraction time 4 h, under which extraction rate of crud protein was 77.3% and the purity of the protein was 80.5%.
出处
《现代食品科技》
EI
CAS
2009年第9期1073-1075,共3页
Modern Food Science and Technology
基金
广东省科技厅农业攻关项目(项目编号:2008B021100001)
关键词
碱法
籼碎米
大米蛋白
工艺
alkaline
broken long-grain rice
rice protein
technology
