【作者】 周梅； 张敏；

【Author】 ZHOU Mei,ZHANG Min (Food College,Northeast Agricultural University,Harbin 150030,China)

【机构】 东北农业大学食品学院；

【摘要】 利用脱脂米糠采用碱溶酸沉法提取分离蛋白,通过正交试验以提取率、蛋白纯度和水解度为指标,研究提取工艺的变化规律,并对获得的分离蛋白进行溶解度、吸水(油)性、乳化性、起泡性及泡沫稳定性等功能特性的测定。试验结果表明,随着浸提液pH值的增加,米糠蛋白的提取率增加,但产品的蛋白纯度却降低;蛋白质的水解度变化范围在1.9-3.8之间。较优工艺条件下获得的分离蛋白提取率为40.50%,蛋白纯度为75.62%,蛋白水解度3.2%。更多还原

【Abstract】 Protein isolates from Defatted rice bran were obtained by alkaline extraction and acid precipitation.The extraction process was optimized by orthogonal array design method,The extraction rate,protein purity and degree of hydrolysis as an indicator,Obtained under the optimum conditions for the separation of protein solubility,water retention(oil) of the determination,determination of emulsifying properties,foaming capacity and stability of rice bran protein determination. The results showed that the optimum process conditions for the extraction of protein isolates from Defatted rice bran were as follows:extraction temperature 60 ℃;solid-to-liquid ratio 1:11;pH 11.0;and extraction duration 3 h. the extraction yield and the protein purity were up to 40.50% and 75.62%,degree of hydrolysis3.2%.更多还原