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米糠可溶性蛋白的提取工艺和特性研究
引用本文:陈季旺,姚惠源,张小勇,陈正行.米糠可溶性蛋白的提取工艺和特性研究[J].中国油脂,2003,28(2):46-50.
作者姓名:陈季旺  姚惠源  张小勇  陈正行
作者单位:江南大学食品学院,214036,江苏省无锡市惠河路170号
摘    要:主要研究在稀碱条件下米糠可溶性蛋白的提取工艺及所得蛋白的一般特性。确定了合理的工艺并优化了工艺参数。在此工艺条件下,米糠可溶性蛋白的提取率可达36%,纯度可达75%,还通过电泳等技术对米糠可溶性蛋白的组成和分子量分布进行了研究,米糠可溶性蛋白主要由清蛋白和球蛋白组成,约占60%左右。对米糠可溶性蛋白营养价值的分析表明,米糠蛋白是一种必需氨基酸配置齐全的高质量蛋白。

关 键 词:米糠  可溶性蛋白  提取工艺  综合利用
文章编号:1003-7969(2003)02-0046-05
修稿时间:2002年8月18日

Extraction and Characteristic of Soluble Protein from Rice Bran
CHEN Ji wang,YAO Hui yuan,ZHANG Xiao yong,CHEN Zheng xing.Extraction and Characteristic of Soluble Protein from Rice Bran[J].China Oils and Fats,2003,28(2):46-50.
Authors:CHEN Ji wang  YAO Hui yuan  ZHANG Xiao yong  CHEN Zheng xing
Abstract:The thesis is mainly concentrated on the extraction and characterization of soluble protein from rice bran.The process of extraction was determined and the reasonable extracting conditions were selected.The extracting rate of soluble protein could reach 36%,and the purity of the product could reach about 75%.The composition and molecular weight distribution of rice soluble protein were determined by polyacrylamide gel electrophoresis.It is mainly composed albumin and globulin which consititute about 60%,and its molecular weight is mainly distributed from 10 000 to 90 000Da.The study of nutrition of rice soluble protein show it's a good protein which composition of EAA is fairly reasonable.
Keywords:rice bran  soluble protein
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