大米蛋白制备研究进展  

Advance of preparation of rice protein

作　　者：王良东[1] 杜风光[1] 史吉平[1] 董青山[1] 

机构地区：[1]上海天之冠可再生能源有限公司,上海201203

出　　处：《食品科技》2007年第2期57-60,共4页Food Science and Technology

摘　　要：大米蛋白是一种优质的谷物蛋白,是目前稻米深加工的研究热点。介绍了制备大米蛋白的常用方法如溶剂提取、酶法提取、碱法提取、物理分离和复合提取法,并且探讨了各自的特点。Rice protein, one of the highest quality cereal protein, is a hotspot of rice further process. The preparation methods of rice protein such as solvent distillation, enzymatic method, alkali distillation, physical separation and compound method, as well as the characteristics of them are discussed in this paper.

关 键 词：大米 大米蛋白 制备 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]