大米渣蛋白提纯及增溶工艺研究  

Study on the extraction and solubilization of rice dregs protein

作　　者：陶兴无[1] 高冰 

机构地区：[1]武汉工业学院生物与制药工程系,湖北武汉430022 [2]武汉鑫宏食品酿造科研所,湖北武汉430051

出　　处：《中国酿造》2007年第8期14-16,共3页China Brewing

摘　　要：探讨了大米渣蛋白的提纯及增溶工艺。结果表明,采用优化工艺制取的产品蛋白质含量超过92%,回收率约65%,溶解度在各种pH值条件下均超过90%。为米渣蛋白的研究及其产品的开发奠定了基础。The extraction methods of protein from rice dregs were investigated so as to obtain high purity protein and improve its solubility. The result showed that the protein content of the product prepared by the optimum technology was more than 92% and the recovery rate about 65% and solubility more than 90% in various pH value which provided a basic study for protein office dregs.

关 键 词：蛋白质 米渣 提纯 溶解度 

分 类 号：TS209[轻工技术与工程—食品科学]