米渣蛋白的提取及应用研究  

Study On the Extraction of Rice Residue Proteins and Application

作　　者：田蔚[1] 林亲录[2] 刘一洋[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《粮食加工》2009年第2期31-33,37,共4页Grain Processing

摘　　要：概括了米渣蛋白的优良性质以及米渣蛋白的提取工艺和在食品领域的应用。米渣是生产淀粉糖、味精后的副产物,蛋白质含量达60%以上。米渣蛋白的提取方法有碱法、酶法、排杂法等,排杂法相对而言更具合理性。高纯度的米渣蛋白可应用于功能肽、营养补充剂、食品添加剂等产品的开发。Rice residue is the by-product in the processing of starch sugar and monosodium glutamate,the protein contents in rice residue is more than 60%.Rice residue,is not used effectively.In this paper,the properties of rice residue proteins are summarized,as well as the extraction and the application in food.The extracting methods for rice residue proteins include alkali extraction,enzyme extraction and removing inclusions extraction, etc.Compared with the other two methods,removing inclusions extraction is more feasible.High-purified rice residue proteins could be used in functional peptides, nutritional supplement,food additives.

关 键 词：米渣 米渣蛋白 提取 应用 

分 类 号：TQ936.1[化学工程]