摘要
采用碱法工艺提取分离糯米淀粉和蛋白,并对其进行优化。通过单因素试验和正交试验确定最佳的提取分离工艺条件为:在氢氧化钠浓度为0.085mol/L,料液比1:5g/mL,温度40℃,提取时间为3h,在此条件下糯米淀粉纯度达93.44%,蛋白含量低于0.5%。
Glutinous rice starch was isolated by alkaline extraction of glutinous rice protein. Through the design of single factor test and orthogonal experiment, the best process for glutinous rice starch and protein separation was obtained as follows： sodium hydroxide concentration of 0.085 mol/L, ratio of rice powder to solvent 1：5 g/mL, temperature 40 ℃, extraction time expected to 3 h, under which the purity of starch was up to 93.44 %, with protein content less than 0.5 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期91-94,共4页
Food Research and Development
关键词
糯米淀粉
蛋白
碱法提取
分离
纯度
glutinous rice starch
protein
alkaline extraction
separation
purity
