| 大米胚芽蛋白提取工艺研究 |
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| 引用本文： | 张丽欣,周晓丹,魏贞伟,李良,于殿宇. 大米胚芽蛋白提取工艺研究[J]. 西部粮油科技, 2011, 0(4): 26-29 |
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| 作者姓名： | 张丽欣 周晓丹 魏贞伟 李良 于殿宇 |
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| 作者单位： | [1]东北农业大学食品学院,哈尔滨150030 [2]哈尔滨市双城质量技术监督局,哈尔滨150100 |
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| 基金项目： | 黑龙江省科技厅科学技术研究项目（11551064） |
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| 摘 要： | 分别采用水、6%氯化钠、70%乙醇和0.4%氢氧化钠溶液对大米胚芽中清蛋白、球蛋白、醇溶蛋白和谷蛋白的提取工艺条件进行研究。确定各种蛋白的最佳提取工艺条件为：清蛋白加水量70 mL,浸提温度为40℃,浸提30 min,提取率达52.01%;球蛋白加氯化钠溶液60 mL,浸提温度为40℃,浸提30 min,提取率达17.86%;醇溶蛋白加乙醇溶液80 mL浸提温度为50℃,浸提20 min,提取率达2.14%;谷蛋白加氢氧化钠溶液60 mL,浸提温度50℃,浸提30 min,提取率达15.01%。总蛋白提取率为87.02%。
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| 关 键 词： | 大米胚芽 蛋白 工艺条件 提取率 |
Research on Extraction Technology of Protein in Rice Germ |
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| ZHANG Lixin,ZHOU Xiaodan,WEI Zhenwei,LI Liang,YU Dianyu. Research on Extraction Technology of Protein in Rice Germ[J]. China Western Cereals & Oils Technology, 2011, 0(4): 26-29 |
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| Authors: | ZHANG Lixin ZHOU Xiaodan WEI Zhenwei LI Liang YU Dianyu |
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| Affiliation: | 1.Food College of Northeast Agricultural University,Harbin 150030; 2.Quality and Technique Supervision Office,Shuangcheng Harbin 150100) |
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| Abstract: | The albumin,globulin,gliadin and glutenin protein in rice germ were separated by the water,6%NaCl,70% C2H5OH and 0.4% NaOH with the sequential extraction method.The optimal technology conditions for extraction were established.The results were as follows： when extraction water 60 mL,temperature 40 ℃,extract in time 40 min,the extraction rate of albumin was 52.01%,when extraction NaCl solution 60 mL,temperature 40 ℃,extract in time 30 min,the extraction rate of globulin was 17.86%,when extraction C2H5OH solution 80 mL,temperature 50 ℃,extract in time 25 min,the extraction rate of gliadin was 2.14%,when extraction NaOH solution 60 mL,temperature 50 ℃,extract in time 30 min,the extraction rate of glutenin protein was 15.01%.The whole extraction rate of protein was 87.02%. |
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| Keywords: | rice germ protein technology condition extraction rate |
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