摘要
对米糠蛋白的碱法提取新工艺进行了研究并获得最佳工艺条件。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 ,其功能特性接近美国宝利来大豆分离蛋白。
The new basic technology of extracting 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 isolate made by Protein Technologist International.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第4期17-19,共3页
Food and Fermentation Industries
关键词
米糠浓缩蛋白
提取
碱法
功能特性
rice bran protein concentrate, extraction, function
