摘要
本文研究了从大米制饴糖后的米渣中提取蛋白质的条件，采用５３７酶在ｐＨ４及５０℃的条件下可有效地抽提大米蛋白，加酶量及加水量对抽提率有显著的影响。
The extraction conditions of proteins from rice residue after malt syrupproduction were studied in this paper. It is very effective to extract rice proteins by makinguse of 537 enzyme under the conditions of pH4 and temperatrue 50℃. The added quanti-ties of enzyme and water have remarkable effects on the rate of rice protein extraction.
出处
《南昌大学学报（工科版）》
CAS
1994年第2期88-91,共4页
Journal of Nanchang University(Engineering & Technology)
