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：《粮食加工》2007年第1期43-47,共5页Grain Processing

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。制备大米蛋白的常用方法有溶剂提取、酶法提取、碱法提取、物理分离和复合提取法。溶剂提取和酶法提取成本高,碱法提取耗用大量碱性溶液,物理分离需要特制设备。Rice protein, one of the highest quality cereal protein, is a hot spot 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：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]