摘要
该文采用碱法和酶法两步加工碎米,制备得到纯度较高的大米蛋白。通过研究米粉粒度、pH值、温度、水料比和时间对提取率的影响,确定碱法制备大米蛋白的较佳工艺条件为:米粉粒度80目,pH 11.0,温度50℃,水料比8,时间120 m in。采用α-淀粉酶对大米蛋白进行纯化,酶解条件为:加酶量60 U/g,pH 6.0,温度50℃,时间30 m in。在上述工艺条件下制备大米蛋白,提取率为73.22%,纯度为88.75%。
Broken rice was processed by two-step method of alkaline extraction and enzymatic hydrolysis, for preparing purer rice protein. The impact factors on the extraction rate of rice protein were studied, including rice flour granularity, pH value, temperature, the ratio of water to flour and time. The results indicate that the better process conditions for preparing rice protein with alkali are as follows： rice flour of 80 mesh, pH 11.0, 50℃, the ratio of water/flour is 8, 120 min. α-amylase is utilized to purify rice protein, the rational conditions of enzymatic hydrolysis are that the ratio of enzyme/protein is 60 U/g, pH 6.0, 50℃ and 30 min. Rice protein with the ratio of extraction 73.22℃ and purity 88.75% is prepared.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第5期169-172,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家"十五"重大科技专项(2001BA01A03)
关键词
大米蛋白
碱酶两步法
Α-淀粉酶
纯化
rice protein
two-step method of alkaline extraction and enzymatic hydrolysis
α-amylase； purification
