酶法提取功能性大米蛋白的工艺研究  

Study on Extraction of Functional Rice Protein by Enzymatic Method

作　　者：董惠忠[1,2] 赵黎明[1,2] 蒋丽华[1,2] 夏泉鸣[1,2] 陈超琴[1,2] 周家春[1,2] 

机构地区：[1]华东理工大学发酵工业分离提取技术研发中心,上海200237 [2]华东理工大学生物工程学院食品科学与工程系,上海200237

出　　处：《中国食品学报》2013年第4期87-93,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为了对大米淀粉糖生产的废米渣进行高值综合利用,高效率、低成本提取高纯度的大米蛋白,以大米制糖后的废米渣为原料,对采用多种酶协同提取米渣中的大米蛋白的工艺进行研究,比较不同酶水解条件下大米蛋白的提取效果,优化酶解工艺条件。试验结果表明,选用4种工业酶制剂协同水解,在最佳工艺条件下,所得大米蛋白的纯度为83.62%,提取收率为88.93%。In order to carry out high-value comprehensive utilization of rice residue, improving the extraction yield of rice protein peptides and reducing its extraction costs. Rice after being sugared is used as the raw material, the syn- ergistic extraction technic of rice protein by several enzymes is researched, then the effect of different conditions of en- zymes on extraction of rice protein are compared, and the conditions of enzymatic hydrolysis are optimized. The results demonstrate that followed by the optimized technic, the purity and extraction yield of rice protein peptides are up to 83.62% and 88.93%, respectively.

关 键 词：大米蛋白 酶解 米渣 提取 

分 类 号：TQ936.2[化学工程]