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| 大米分离蛋白的酶法提取及其性质 | |
| 引用本文： | 王章存,申瑞玲,姚惠源. 大米分离蛋白的酶法提取及其性质[J]. 中国粮油学报, 2004, 19(6): 4-7 |
| 作者姓名： | 王章存 申瑞玲 姚惠源 |
| 作者单位： | 1. 江南大学食品学院,无锡,214036;郑州轻工业学院,郑州,450002 2. 江南大学食品学院,无锡,214036;山西农业大学,山西太谷,030801 3. 江南大学食品学院,无锡,214036 |
| 基金项目： | 本课题为国家十五科技攻关项目(2001BA501A03) |
| 摘 要： | 本文研究了以糖渣为原料,用淀粉酶法水解法制备大米分离蛋白(E-RPI)的反应条件,并测定了蛋白质的溶解性、乳化性及其氨基酸组成。结果表明,反应中固液比为1:12.96、加酶量为0.096％、反应时间为2.3h时效果最好,使糖溶出量达到原料重量的25.7％,产物中的蛋白含量为88.6％,回收率为90.5％;E-RPI的乳化活性随pH值的升高而增大,与大豆蛋白相比,乳化活性低而稳定性高。E-RPI中除赖氨酸外,其它必需氨基酸的含量均高于大豆蛋白和酪蛋白。 |
| 关 键 词： | 大米蛋白 大米分离蛋白 淀粉酶 乳化性 |
| 修稿时间： | 2004-02-10 |
Rice Protein Isolates Extraction by Thermo-Stable Amylase and Characterization |
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| Wang Zhangcun,Shen Ruiling,Yao Huiyuan. Rice Protein Isolates Extraction by Thermo-Stable Amylase and Characterization[J]. Journal of the Chinese Cereals and Oils Association, 2004, 19(6): 4-7 | |
| Authors: | Wang Zhangcun Shen Ruiling Yao Huiyuan |
| Abstract: | Thermo - stable amylase was used to treat protein - enriched rice flour (also called rice dregs) for production of rice protein isolates (E-RIP). The amino acid composition and emulsifying characterization of E -RPI were determined. The content and recovery rate of protein in E-RPI demonstrate that the enzyme is very effective for removing carbohydrates and purifying the rice protein. The contents of most essential amino acids, except ly-sine, in E - RPI are higher than those in soy protein isolates (SPI) and casein, which means E - RPI is nutritional valuable. Comparing with soy protein isolates, the emulsifying activity of E - RPI is lower, but the emulsifying stability is higher. |
| Keywords: | rice protein isolates amylase emulsifying amino acid |
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