摘要
以嘉花1号粳稻为原料,采用碱提酸沉法提取总蛋白,通过单因素实验及二次旋转中心组合响应面对粳稻总蛋白的提取进行优化。结果表明,碱提酸沉法提取粳稻总蛋白的最优工艺条件为提取时间2 h、Na OH浓度0.08 mol/L、提取温度37℃、料液比1∶9(g/m L)。在此条件下,粳稻总蛋白提取率为85.09%。氨基酸组分分析表明,粳稻总蛋白中含有人体所需的7种必需氨基酸,是植物蛋白质良好的来源。
Taking Jiahua No. 1 japonica rice as raw material, the total protein was extracted by alkaline extraction and acid precipitation method. The extraction of total protein from japonica rice was optimized through single factor experiment and secondary rotation center response. The results showed that the optimal technological conditions for the extraction of total protein from japonica rice by alkaline extraction and acid precipitation were as follows: extraction time 2 h, NaOH concentration 0.08 mol/L, extraction temperature 37 ℃, and solid-liquid ratio 1 ∶ 9(g/mL). Under these conditions, the total protein extraction rate of japonica rice was 85.09 %. The analysis of amino acid composition showed that the total protein of japonica rice contains 7 kinds of essential amino acids required by the human body, which is a good source of plant protein.
作者
石嘉怿
王婷婷
SHI Jia-yi;WANG Ting-ting(College of Food Science and Technology,Nanjing University of Finance and Economics,Nanjing 210046,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2020年第9期34-38,共5页
Cereals & Oils
基金
“十三五”国家重点研发计划(2016YFD0401604-3)。
关键词
粳稻
总蛋白
碱法提取
响应面分析
氨基酸分析
japonica rice
total protein
alkaline extraction
response surface analysis
amino acid analysis
