碱法提取大米蛋白的研究  

A Study on the Influence Factors of Extracting of Rice Protein by Alkali

作　　者：郭梅[1] 郭伟[1] 王娜[1] 梁鹏[1] 

机构地区：[1]天津农学院食品科学系,天津300384

出　　处：《粮食加工》2011年第2期42-44,共3页Grain Processing

摘　　要：对碱法提取大米蛋白进行了研究,采用正交试验优化了工艺条件,结果表明:影响米蛋白提取率的主次因素顺序为:料液比>碱液浓度>提取时间>提取温度,最佳工艺条件为:料液比1:10,碱液质量分数0.35%,提取时间6 h,温度40℃,在此条件下,大米蛋白提取率可达88.87%。The alkaline extraction of rice protein was studied by an orthogonal test.The results show that the extraction rate of rice protein is mostly influenced by ratio of solid-liquid,followed by conditions of NaOH,extraction time and extraction temperature.The optimum process parameters are ratio of solid-liquid 1：10,quality score of NaOH 0.35%,extraction time 6 h and extraction temperature 40 ℃.Under these conditions,the extraction yield is up to 88.87%.

关 键 词：大米蛋白 碱法提取 工艺条件 

分 类 号：TS201.21[轻工技术与工程—食品科学]