米糟制备大米蛋白研究  

Study on preparation of rice protein from rice dregs

作　　者：黄河龙 杜风光[2] 苏锋[2] 

机构地区：[1]河南天冠燃料乙醇有限公司,河南南阳473000 [2]上海天之冠可再生能源有限公司,上海201203

出　　处：《粮食与油脂》2008年第2期23-25,共3页Cereals & Oils

摘　　要：以米糟为原料对四种制备大米蛋白不同方法,即碱蛋白酶两步法、水溶液洗涤法、淀粉酶除杂法和非淀粉酶除杂法进行比较;研究结果发现,后三种方法在制备大米蛋白时得率(>85%)和纯度(>80%)明显高于第一种方法得率(约69.2%)和纯度(约70%)。After a comparison of base-extraction and subsequent proteolysis, washing by water, removing sugars by amylase and removing sugars by non-amylase, The result showed that the last three kind of methods could prepare high production rate （〉 85%） and high purity （〉 80%）, obviously higher than the first kind of method （production rate about 69,2% and purity about 70%）.

关 键 词：米糟 大米蛋白 大米 

分 类 号：TS201.21[轻工技术与工程—食品科学]