稀碱法分离工艺对糯米中蛋白质提取率的影响

Effect of Dilute Alkaline on Extraction Rate of Protein in Glutinous Rice

探讨了稀碱法分离工艺对糯米中蛋白质提取率的影响,以得到纯度较高的糯米蛋白和糯米淀粉。研究碱液浓度、温度、水料比和时间对提取率的影响,采用响应面法对工艺参数进行优化,通过软件对提取率的二次多项数学模型解逆矩阵分析,最佳提取工艺为:碱液浓度0.05 mol/L、温度45.68℃、水料比8、时间94.96 m in。在上述工艺条件下蛋白提取率为80.11%,蛋白纯度为77.53%(干基),淀粉提取率为89.61%,淀粉纯度为90.50%(干基)。

The effect of dilute alkaline on extraction rate of protein in glutinous rice was discussed with the aim of preparing high purity glutinous rice protein.The impact factors on the extraction rate of glutinous rice protein were studied,including lye density,extraction temperature,liquid-solid ratio,and extraction time;the extraction technique parameters were optimized with response surface methodology;the data were analyzed by solving the regression equation with Design Expert software.Results：The optimal extraction parameters are lye density 0.05 mol/L,extraction temperature 45.68 ℃,liquid-solid ratio 8 and extraction time 94.96 min.Under conditions above,the extraction rate of glutinous rice protein is 80.11%,the purity of glutinous rice protein is up to 77.53%,the extraction rate of glutinous rice starch is 89.61%,and the purity of glutinous rice starch is up to 90.50%.