米糠浓缩蛋白的提取及功能性评价

Extraction of Rice Bran Protein Concentrate and Its Functional Evaluation

对米糠蛋白的碱法提取新工艺进行研究 ,获得最佳工艺条件。试验结果表明 :采用该工艺不仅蛋白提取率达 93 7% ,而且所得米糠浓缩蛋白的白度较通常碱法工艺提高 1倍 。

The new basic technology of extractiog protein from rice bran was studied,obtaining optimum technology conditions. The results of the experiments showed that extraction ratio of protein was 93.7%, rice bran protein concentrate was twice as white as that made with traditional basic technology, and its functional properties was near to the soybean protein separate made by Protein Technologist International.