摘要
对水洗法、淀粉酶解法及乳酸菌发酵等方法提纯大米蛋白进行了研究。结果表明,以乳酸菌发酵提纯大米蛋白的效果最好,大米蛋白由初始的65%蛋白含量,提高到89%。对不同料液、原料热处理方式和发酵时间对乳酸菌发酵提纯蛋白的研究显示,当原料以料液比1∶8,121℃处理15min,发酵40h后所得大米蛋白的含量最高。
Effects of different treatments including watering,amylase hydrolysis,and Lactic acid bacteria(LAB) fermentation on the purification of the rice protein were studied.Result showed that the highest protein content was gained by LAB fermentation,the rice protein content raised from the initial 65% to 89%.Different solid/liquid ratio,heat treatment and fermentation time were studied on,it was shown that the optimal condition was 1∶8 solid/liquid ratio,40h and 121 ℃,15 min.
出处
《中国酿造》
CAS
北大核心
2008年第7X期109-111,共3页
China Brewing
关键词
大米蛋白
提纯
乳酸菌
rice protein
purification
lactic acid bacteria
