高纯度糯米淀粉的分离工艺研究  

STUDY ON THE SEPARATION OF HIGH PURITY GLUTINOUS RICE STARCH

作　　者：慕鸿雁[1] 杜延兵[2] 赵梅[1] 孙庆杰[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]山东商务职业学院粮油工程系,山东烟台264025

出　　处：《食品研究与开发》2009年第1期91-94,共4页Food Research and Development

摘　　要：采用碱法工艺提取分离糯米淀粉和蛋白,并对其进行优化。通过单因素试验和正交试验确定最佳的提取分离工艺条件为:在氢氧化钠浓度为0.085mol/L,料液比1:5g/mL,温度40℃,提取时间为3h,在此条件下糯米淀粉纯度达93.44%,蛋白含量低于0.5%。Glutinous rice starch was isolated by alkaline extraction of glutinous rice protein. Through the design of single factor test and orthogonal experiment, the best process for glutinous rice starch and protein separation was obtained as follows： sodium hydroxide concentration of 0.085 mol/L, ratio of rice powder to solvent 1：5 g/mL, temperature 40 ℃, extraction time expected to 3 h, under which the purity of starch was up to 93.44 %, with protein content less than 0.5 %.

关 键 词：糯米淀粉 蛋白 碱法提取 分离 纯度 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]