| 酶法提取脱脂米糠中蛋白质的研究 |
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| 引用本文： | 金世合,周素梅,陈正行.酶法提取脱脂米糠中蛋白质的研究[J].食品科技,2003(11):89-92. |
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| 作者姓名： | 金世合 周素梅 陈正行 |
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| 作者单位： | 江南大学,无锡·214036 |
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| 基金项目： | 国家“十五”攻关科技项目农产品深加工子项目 |
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| 摘 要： | 研究采用复合糖酶处理脱脂米糠后,降低了米糠中半纤维素和植酸盐含量,使蛋白质的提取率和纯度明显提高,米糠蛋白产品的蛋白含量达到80.2%,总糖含量仅为3.7%。聚丙烯酰胺电泳(SDS-PAGE)和高效凝胶过滤色谱(HPSEC)图谱表明,米糠蛋白分子量呈连续分布;HPSEC图谱表明,米糠蛋白的分子以聚集体形式存在。
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| 关 键 词： | 米糠蛋白 糖酶 提取 分子量分布 |
| 文章编号： | 1005-9989(2003)11-0089-04 |
| 修稿时间： | 2003年5月20日 |
Study on the enzymatic extract protein from defatted rice bran |
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| JIN Shi-he ZHOU Su-mei CHEN Zheng-xing.Study on the enzymatic extract protein from defatted rice bran[J].Food Science and Technology,2003(11):89-92. |
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| Authors: | JIN Shi-he ZHOU Su-mei CHEN Zheng-xing |
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| Abstract: | Enzymatic pretreatments of stabilized and defatted rice bran,using commercial carbohydrases to improve nitrogen extractability, were investigated. After enzymatic pretreatment, hemicellolose and phytin content of rice bran were reduced, and the purity and extraction of rice bran protein were improved. In the process,the protein content of crude rice bran protein is 80.2%,and total sugar content is 3.7%. SDS-PAGE and HPSEC demonstrated that the molecular weights of the extract were broadly distributed. HPSEC showed that the rice bran protein has many disulfide bonds and aggregations. |
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| Keywords: | rice bran protein carbohydrases extraction molecular weights distrubition |
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