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当前位置: 首页 > 文章 > 碱酶两步法制备大米蛋白的研究 农业工程学报 2006,22 (5) 169-172
Position: Home > Articles > Preparation of rice protein by two-step method of alkaline extraction and enzymatic hydrolysis Transactions of the Chinese Society of Agricultural Engineering 2006,22 (5) 169-172

碱酶两步法制备大米蛋白的研究

作  者：
陈季旺;孙庆杰;夏文水;舒静;黎丽
单  位：
湖南金健米业股份有限公司;武汉工业学院食品学院
关键词：
大米蛋白;碱酶两步法;α-淀粉酶;纯化
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%。
译  名：
Preparation of rice protein by two-step method of alkaline extraction and enzymatic hydrolysis
作  者：
Chen Jiwang~1,Sun Qingjie~2,Xia Wenshui~1,Shujing~1,Li Li~1(1.School of Food,Wuhan Polytechnic Unversity,Wuhan 430023,China;2.Hunan Jinjian Cereals Industry Co.,Ltd,Changde,Hunan 415001,China)
关键词：
rice protein;two-step method of alkaline extraction and enzymatic hydrolysis;α-amylase;purification
摘  要：
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.

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