米渣蛋白组成成分及提取工艺研究  

Study on the composition and extraction technology of rice residue proteins

作　　者：荣先萍 彭奇均 

机构地区：[1]江南大学化学与材料工程学院,江苏无锡214122

出　　处：《应用化工》2010年第6期800-805,811,共7页Applied Chemical Industry

基　　金：国家十一五科技支撑计划项目(2006BAD05A07)

摘　　要：以糖厂生产糖后米渣为原料,采用逐步提取法对米渣中各类蛋白质进行提取,研究了提取顺序、提取条件对蛋白提取率的影响。结果表明,提取顺序为清蛋白、醇溶蛋白、球蛋白、谷蛋白时,蛋白提取率最大;谷蛋白最佳提取工艺条件为:料液比为1∶13,NaOH浓度0.095 mol/L,提取温度为45℃,提取时间为4 h。并通过SAS软件分析各提取因素的影响及交互作用,表明料液比与碱浓度交互作用对谷蛋白提取率影响显著。Rice residue after sugar production was used as raw materials,the gradual extraction method was exploited to extract various proteins in the rice residue,and the effect of extraction order and extraction conditions on the protein extraction rate were studied.The results showed that glutenin extraction rate was the highest when extraction order was albumin,gliadin,globulin,glutenin;glutenin optimum extraction conditions were as follows：the ratio of solid to liquid was 1 ∶13;concentration of NaOH solution was 0.095 mol/L,extraction temperature was 45 ℃,extraction time was 4 h.Furthermore,the effect and the interaction of extraction factors were analyzed by SAS software,it indicated that the effect of interaction between ratio of solid to liquid and alkali concentration on glutenin extraction rate was significant.

关 键 词：米渣蛋白 逐步提取 提取顺序 SAS分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]