| 糯米蛋白提取工艺优化及其水解物性质的测定 |
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| 引用本文： | 王国泽,袁怀波,徐建文.糯米蛋白提取工艺优化及其水解物性质的测定[J].食品工业科技,2012,33(8):259-262,266. |
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| 作者姓名： | 王国泽 袁怀波 徐建文 |
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| 作者单位： | 1. 内蒙古科技大学数理与生物工程学院,内蒙古包头,014010
2. 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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| 基金项目： | 教育部春晖计划合作科研项目(Z2009-1-01039);内蒙古科技大学创新基金项目(2009NC060) |
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| 摘 要： | 以糯米为原料,采用碱性蛋白酶水解法提取了糯米蛋白。就影响糯米蛋白提取率的5个因素:料液比(g/mL)、加酶量(E/S)、pH、温度和提取时间进行单因素实验和正交实验。研究确立了提取糯米蛋白的最佳工艺条件为料液比1:12,加酶量2%,pH9,温度45℃,提取时间3h。在此条件下,糯米蛋白的提取率可达8.529%。实验表明,糯米蛋白水解物是一类天然的抗氧化氨基酸及其聚合物。
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| 关 键 词： | 糯米蛋白 提取工艺 抗氧化性 |
Optimization of alkaline protease extraction of sticky rice protein from sticky rice and properties mensuration of hydrolysates of sticky rice protein |
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| WANG Guo-ze,YUAN Huai-bo,XU Jian-wen.Optimization of alkaline protease extraction of sticky rice protein from sticky rice and properties mensuration of hydrolysates of sticky rice protein[J].Science and Technology of Food Industry,2012,33(8):259-262,266. |
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| Authors: | WANG Guo-ze YUAN Huai-bo XU Jian-wen |
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| Affiliation: | 1.School of Mathematical Physics and Biology Engineering,Inner Mongolia University of Science and Technology,Baotou 014010,China;2.School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China) |
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| Abstract: | In order to obtain the extraction of sticky rice protein,sticky rice was used as raw materials by alkaline protease.The influence factors,amount of solid to liquid ratio,enzyme dosage,pH,temperature and time of the alkaline protease,which could affect the efficiency of extracting sticky rice protein,were investigated by single-factor experiment and orthogonal test.The research results showed that the optimal technical parameters could be obtained as following:solid to liquid ratio 1:12,enzyme dosage 2%,pH=9,temperature 45℃ and time 3h.The max extraction rate of sticky rice protein reached to 8.529%.Antioxidant tests of protein hydrolysates by papain showed that hydrolyzate from sticky rice protein serves as amino acids or their polymer. |
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| Keywords: | sticky rice protein extraction antioxidant |
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