碱法提取白酒米糟蛋白质工艺的研究  

Study on the Process of Extracting Protein from Distiller's Grains in Alkali lye Condition

作　　者：卓龙发[1] 谭才邓[1] 张银冰[1] 叶振文[1] 徐晓丰[1] 张希鹏[1] 黄思如[1] 谢太仕[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510300

出　　处：《广东轻工职业技术学院学报》2009年第4期5-7,共3页Journal of Guangdong Industry Polytechnic

摘　　要：以白酒米糟为试验材料提取大米蛋白,从碱提取液的pH值、固液比、提取温度和提取时间等要素进行工艺研究。结果表明最佳提取条件是:碱提取液的pH为12、固液比(W/V)为1:11、在60℃恒温搅拌20小时,在此条件下提取米糟蛋白的得率最高,产品蛋白含量可达87.47%。Distiller＇s grains was used as material to extract rice protein in this paper,the pH of alkali lye,the ratio of raw material to water,the extraction temperature and extraction time were studied as elements of the process conditions.Our research results showed that the best conditions of extraction were as follows： pH is 12,the ratio of raw material to water（W：V） is 1：11,temperature is 60℃ and time is 20 hours.In such conditions the content of rice protein is 87.47%.

关 键 词：酒糟 大米蛋白 

分 类 号：Q51[生物学—生物化学]