| 淀粉酶法提取大米蛋白 |
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| 引用本文： | 郑丽娜.淀粉酶法提取大米蛋白[J].食品研究与开发,2012(6):60-63. |
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| 作者姓名： | 郑丽娜 |
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| 作者单位： | 黑龙江八一农垦大学食品学院 |
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| 摘 要： | 利用α-淀粉酶水解大米中的淀粉,提取大米蛋白。经单因素试验、L1(645)正交试验、验证试验等研究加酶量、pH、液固比、反应时间、提取温度等因素对大米蛋白提取率的影响,最终得到该体系的最佳提取条件为加酶量30 U/g,pH 7.0,液固比7∶1,反应时间10 h,提取温度60℃。
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| 关 键 词： | 大米蛋白 α-淀粉酶 水解 |
Research on Abstract Protein from Rice by Amylase |
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| ZHENG Li-na.Research on Abstract Protein from Rice by Amylase[J].Food Research and Developent,2012(6):60-63. |
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| Authors: | ZHENG Li-na |
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| Affiliation: | ZHENG Li-na(College of Food Science,Hei Long Jiang BAYI Agriculture University,Daqing 163319,Heilongjiang,China) |
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| Abstract: | The α-amylase was used to hydrolyze starch from rice,preparing rice protein.The optimum extracting conditions were obtained after the study of the effects of the amount of amylase,pH value,the liquid-material ration,extracting temperature and time.On the purpose to get the yield of total rice protein as high as possible,the optimal extracting conditions from this experiment were the amount of amylase,30 U/g,pH 7.0,the liquid-material ration 7∶1,the time 10 h,the temperature 60 ℃. |
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| Keywords: | rice protein α-amylase hydrolisis |
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