| 酶法提取大米蛋白研究进展 |
| |
| 引用本文： | 王章存,聂卉,康延玲.酶法提取大米蛋白研究进展[J].现代食品科技,2006,22(3):255-258. |
| |
| 作者姓名： | 王章存 聂卉 康延玲 |
| |
| 作者单位： | 郑州轻工业学院,河南郑州450002 |
| |
| 摘 要： | 大米蛋白是一种优质的植物蛋白,因其原料丰富和蛋白的独特功效,具有广阔的市场前景.国外已有此方面产品上市,但国内因尚未得到广泛重视及提取方法不成熟,目前并未得到有效开发应用.本文从酶法角度综述了从米粉、米渣和米糠中提取大米蛋白的研究进展和工艺流程,以提高大米蛋白提取率,满足人们需求;同时指出,由于大米蛋白中80%为水不溶的谷蛋白,应在提高蛋白得率的同时提高其溶解度,扩大应用范围.
|
| 关 键 词： | 大米蛋白 酶法提取 研究进展 |
| 文章编号： | 1007-2764(2006)03-0255-091 |
| 修稿时间： | 2006年3月23日 |
Progress of Study on Rice Protein Extractions |
| |
| Wang Zhang-cun,Nie Hui,Kang Yan-ling.Progress of Study on Rice Protein Extractions[J].Modern Food Science & Technology,2006,22(3):255-258. |
| |
| Authors: | Wang Zhang-cun Nie Hui Kang Yan-ling |
| |
| Abstract: | As a good vegetable protein,rice protein has wide application. Because its abundance material and good nutrition,its reseach become more and more popular in our country and abroad. In this article,we summarized the development of the extraction from broken rice,rice dreg and bran. Besides it,we also indicated that the urgency problem of rice protein is how to improve its solubility. Thereby we can take make good use of it. |
| |
| Keywords: | Rice protein Enzyme extraction Research development |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
