| 利用米渣为原料制备大米浓缩蛋白 |
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| 引用本文： | 刘骥,姚惠源,陈正行. 利用米渣为原料制备大米浓缩蛋白[J]. 食品工业, 2004, 0(3) |
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| 作者姓名： | 刘骥 姚惠源 陈正行 |
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| 作者单位： | 江南大学食品学院 无锡214036(刘骥，姚惠源)，江南大学食品学院 无锡214036(陈正行) |
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| 摘 要： | 通过对碱蛋白酶两步法、水溶液洗涤法、非淀粉酶法和淀粉酶法四种不同的方法对米渣蛋白提取的比较,发现淀粉酶法在制备大米浓缩蛋白时纯度最高,第二、三种方法的纯度略低于淀粉酶法,相比而言在以米粉为原料制备大米蛋白工艺中广泛采用的第一种方法没有显现出优越性。
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| 关 键 词： | 米渣 大米浓缩蛋白 制备 |
Preparation of rice protein concentrate from rice dregs |
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| Liu Ji et. al. Preparation of rice protein concentrate from rice dregs[J]. The Food Industry, 2004, 0(3) |
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| Authors: | Liu Ji et. al |
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| Affiliation: | Liu Ji et. al |
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| Abstract: | Four methods, namely, base - extraction and subsequent proteolysis, water washing, enzymatic removal of sugars by non - amylase, and by amylase, were used to prepare rice protein concentrate (RPC) from rice dregs (RD) . The fourth method gave the highest RPC purity; the second and third method presented a somewhat lower, yet still ideal; while the first method exhibited the lowest. |
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| Keywords: | rice dregs rice protein concentrate preparation |
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