摘要
早籼米为原料,碱法提取大米蛋白并把提取蛋白质后的物料发酵制备酒精。研究了大米粉粒度、碱液浓度、料液比、提取时间以及提取温度等因素对大米蛋白纯度和提取率的影响,对比了提取部分蛋白质后的物料和大米粉发酵制备酒精的效果。实验确定了提取大米蛋白的较佳工艺条件为:大米粉粒度为过0.8 mm筛、碱液浓度0.05 mol/L、料液比1∶4、提取时间3 h、提取温度30℃。此条件下提取得到的大米蛋白纯度为94.5%,提取率为52.0%。大米提取部分蛋白质后对发酵制备酒精的影响不大:最主要是发酵时间延长。
The rice protein was extracted from milled early long-grain rice and the ethanol was prepared by fermentation of the material after extraction of protein. The effects of particle size of rice flour, alkali solution concentration, material-alkali solution ratio, extraction time and temperature on purity and yield of rice protein are discussed. The results of preparing ethanol from material and rice flour after extraction of rice protein were compared. The optimum technical conditions determined by experiment for rice protein extraction were as follows： particle size of rice flour should pass through 0.8 mm sifter, alkali solution concentration 0.05 mol/L, materialalkali solution ratio 1：4, extraction time 3 h and extraction temperature 30℃. The purity and yield of rice protein extracted under these conditions were 94.9% and 52.4% respectively. The extraction of rice protein affected on preparing ethanol by fermentation not greatly, and the most notable effect was prolonging the fermentation time.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第7期20-21,24,共3页
Cereal & Feed Industry
关键词
大米蛋白
酒精
早籼米
提取
发酵
rice protein
ethanol
milled early long-grain rice
extraction
fermentation
