提高大米蛋白提取率的工艺研究  

Study on the technology of improving the extraction rate of rice protein

作　　者：史宣明[1] 吕名蕊[1] 陈燕[1] 夏辉[1] 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,西安710082

出　　处：《粮食与食品工业》2012年第5期9-11,共3页Cereal & Food Industry

摘　　要：考察了不同提取方法对大米蛋白提取率的影响,对不同提取方法进行了比较。结果表明:高压均质处理可提高蛋白提取率;淀粉酶酶解可提高大米蛋白提取率。同时复合法提取与单一法提取相比,提取率明显提高。采用淀粉酶酶解、碱提、蛋白酶酶解工艺,提取率可达81.25%。The extraction rate of rice protein by different extraction methods were analyzed and the effects of different extraction methods were compared. The results showed that high pressure homogeneous could increase the extraction rate and amylase hydrolysis could improve the extraction rate of rice protein. Compared with the single extraction methods, the extraction rate increased significantly of the compound methods. With the amylase hydrolysis, alkali extrac- tion and proteinase hydrolysis, the extraction rate was 81.2%.

关 键 词：大米蛋白 提取工艺 提取率 

分 类 号：TS209[轻工技术与工程—食品科学]