期刊论文

Research on the Extraction and the Properties of the Protein Obtained from Heat-stabilized Defatted Rice Bran

中文

食品工业

1004-471X

2014

35

4

125-128

十二五科技部支撑计划课题“食用植物油加工关键技术研究与示范”（2011BAD02B00）；

本校为第一机构

以米糠高温粕为原料,采用碱溶酸沉法提取蛋白,通过正交试验确定提取米糠蛋白的最佳工艺条件:提取温度50℃,pH为11,提取时间120 min,料液质量比1∶10,超声功率180 W,在此条件下蛋白提取率为27.44％.对提取的米糠蛋白的功能特性进行研究,结果表明,温度在40℃时持水性最好,为4.61 g/g;温度在50℃时吸油性最好,为3.42 g/g; pH为12时乳化性和乳化稳定性、起泡性和泡沫稳定性最好,分别为102.16％,112.9％,79.4％,37.2％.

Using heat-stabilized defatted rice bran as material to extract protein by alkaline extraction procedures and the operating parameters were optimized as follows： temperature 50 ℃, pH 1l, extraction time 120 min, solid to liquid ratio of 1 ： 10 and ultrasound power 180 W. Under the optimal condition, the extraction of rice bran protein was 27.44%. Functional properties of protein extracted from heat-stabilized defatted rice bran were researched. Result indicated that the best water binding capacity was 4.61 g/g at 40 ℃, and the best oil abso...