大米胚芽蛋白提取工艺研究  

Research on Extraction Technology of Protein in Rice Germ

作　　者：张丽欣[1,2] 周晓丹[1] 魏贞伟[1] 李良[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]哈尔滨市双城质量技术监督局,哈尔滨150100

出　　处：《粮食加工》2011年第4期26-29,共4页Grain Processing

基　　金：黑龙江省科技厅科学技术研究项目(11551064)

摘　　要：分别采用水、6%氯化钠、70%乙醇和0.4%氢氧化钠溶液对大米胚芽中清蛋白、球蛋白、醇溶蛋白和谷蛋白的提取工艺条件进行研究。确定各种蛋白的最佳提取工艺条件为:清蛋白加水量70 mL,浸提温度为40℃,浸提30 min,提取率达52.01%;球蛋白加氯化钠溶液60 mL,浸提温度为40℃,浸提30 min,提取率达17.86%;醇溶蛋白加乙醇溶液80 mL浸提温度为50℃,浸提20 min,提取率达2.14%;谷蛋白加氢氧化钠溶液60 mL,浸提温度50℃,浸提30 min,提取率达15.01%。总蛋白提取率为87.02%。The albumin,globulin,gliadin and glutenin protein in rice germ were separated by the water,6%NaCl,70% C2H5OH and 0.4% NaOH with the sequential extraction method.The optimal technology conditions for extraction were established.The results were as follows： when extraction water 60 mL,temperature 40 ℃,extract in time 40 min,the extraction rate of albumin was 52.01%,when extraction NaCl solution 60 mL,temperature 40 ℃,extract in time 30 min,the extraction rate of globulin was 17.86%,when extraction C2H5OH solution 80 mL,temperature 50 ℃,extract in time 25 min,the extraction rate of gliadin was 2.14%,when extraction NaOH solution 60 mL,temperature 50 ℃,extract in time 30 min,the extraction rate of glutenin protein was 15.01%.The whole extraction rate of protein was 87.02%.

关 键 词：大米胚芽 蛋白 工艺条件 提取率 

分 类 号：TQ936[化学工程]