早籼米制备大米蛋白和酒精的联产工艺研究  

Co-production technology of rice protein and ethanol from early indica rice

作　　者：王良东[1] 潘敏尧[1] 杜风光[1] 史吉平[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：《农业工程学报》2007年第10期262-265,共4页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：该文以早籼米为原料,采用碱法提取大米蛋白并利用残余淀粉发酵制备酒精。通过研究碱液浓度、提取温度、料液比和时间对大米蛋白提取的影响,确定了提取大米蛋白的较佳工艺条件为:碱液浓度0.05mol/L、提取温度30℃、料液比1∶4、提取时间2h。此条件下提取的大米蛋白纯度为94.9%,提取率为52.4%。残余淀粉中添加25%的玉米粉有较好的发酵效果:发酵时间45h,酒精度为12.78%,残余还原糖为0.13%。The preparation of rice protein from early indica rice and ethanol fermentation using residues, as well as the effects of alkali solution concentration, the ratio of stuff to alkali solution, extraction time and temperature on the extraction of rice protein are discussed. Results show that the preferable technical conditions of the rice protein extraction are as follows： alkali solution concentration 0.05 mol/L, the ratio of stuff to alkali solution 1∶4, extraction time 2 h, temperature 30℃. The purity and extraction rate of rice protein under these conditions are 94.9% and 52.4% respectively. When 25%（w/w） corn flour is added in the residue, the conditions of ethanol fermentation are good, and the fermentation time is 45 h, alcoholicity is 12.78% and the remainder reducing sugar is 0.13%.

关 键 词：大米蛋白 酒精 早籼米 联产 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]