摘要
利用大米高温液化后的副产品米渣为原料,采用除杂法和酶法相结合的方法达到提高蛋白质含量,生产出优质的米蛋白产品。其生产工艺为:排杂法制备米渣浓缩蛋白(正己烷脱脂、水洗脱糖),耐高温淀粉酶处理,中性蛋白酶水解增溶米渣浓缩蛋白,活性炭脱色、喷雾干燥。结果表明:最佳工艺条件为:脱脂优选溶剂为正己烷,时间2h,蛋白质含量为63%。水洗条件:时间1h,温度80℃,水洗固液比1:9,水洗1次,此时蛋白质含量达到70.3%。淀粉酶处理条件:耐高温α淀粉酶,加酶量0.2%,pH为6.0,时间1h,温度60℃,固液比为1:5,蛋白质含量达到75%。酶法最佳工艺条件:中性蛋白酶,pH为7.8,时间7h,温度40℃,蛋白质含量在81.3%。
The extracting technology of protein from rice dreg is studied,which is from rice flour that hydrolyzed by amylase in high temperature.The method of removing the other substances and using the enzyme can improve the protein content and produce high-quality rice protein.The complete technical production route of rice protein include：preparing the concentrated rice protein by removing the other substances,neutral protease hydrolysis concentrated protein,improving the protein color by activated carbon,spray drying.The optimum technological condition was that the best solvent n-hexane,time 2 h,and content of protein for this time 63%.Washing condition was that：time 1 h,temperature 80 ℃,solid-liquid ratio 1：9,once,and content of protein for this time 70.3%.Amylase processing condition was that：high temperature resistant alpha-amylase,quantity 0.2%,pH 6.0,time 1h,temperature 60 ℃,the liquid-solid ratio 5：1,and content of protein reach to 75%.Enzymatic optimum technological condition was that：neutral protease,pH 7.8,time 7 h,temperature 40 ℃,and content of protein 81.3%.
出处
《食品科技》
CAS
北大核心
2011年第12期179-182,186,共5页
Food Science and Technology
基金
国家大学生创新实验计划项目(081048906)
关键词
米渣
大米蛋白
除杂
酶处理
rice dreg
rice protein
purifying
enzyme treating
