【摘要】 本文研究了以糖渣为原料,用淀粉酶法水解法制备大米分离蛋白(E-RPI)的反应条件,并测定了蛋白质的溶解性、乳化性及其氨基酸组成。结果表明,反应中固液比为1:12.96、加酶量为0.096％、反应时间为2.3h时效果最好,使糖溶出量达到原料重量的25.7％,产物中的蛋白含量为88.6％,回收率为90.5％;E-RPI的乳化活性随pH值的升高而增大,与大豆蛋白相比,乳化活性低而稳定性高。E-RPI中除赖氨酸外,其它必需氨基酸的含量均高于大豆蛋白和酪蛋白。更多还原

【Abstract】 Thermo - stable amylase was used to treat protein - enriched rice flour (also called rice dregs) for production of rice protein isolates (E-RIP). The amino acid composition and emulsifying characterization of E -RPI were determined. The content and recovery rate of protein in E-RPI demonstrate that the enzyme is very effective for removing carbohydrates and purifying the rice protein. The contents of most essential amino acids, except ly-sine, in E - RPI are higher than those in soy protein isolates (SPI) and casein, which means E - RPI is nutritional valuable. Comparing with soy protein isolates, the emulsifying activity of E - RPI is lower, but the emulsifying stability is higher.更多还原