摘要
为了提高大米蛋白质的提取率,研究采用冻融及低频超声波处理大米浆体后,再用碱液法提取大米中的蛋白质。结果表明,大米浆体经冻融处理和低频超声波处理后,蛋白质提取率较常规碱液法提取分别提高了2.6%和16.3%;在低频超声波和冻融协同处理下,蛋白质提取率较常规碱液法提取提高了22.7%。大米蛋白质的最佳提取工艺为:大米浆体经冻融2次、低频超声波处理14min,NaOH浓度为3.6g/L,浸提时间4h,提取温度为20℃,固液比1:6,大米蛋白质的提取率可达92.6%。
In order to enhance the rate of protein from rice, freeze-thaw and low-frequency ultrasonic methods were used before alkaline solvent was used to extract protein from rice. The results were that, The extraction rate of protein by freeze-thaw was 2.6 higher than that of protein through method of alkaline solvent; It can be enhanced 16.3% through low- frequency ultrasonic; It was obviously that the extraction rate of protein can be up 22.7%through methods of freeze-thaw and low-frequency ultrasonic in cooperation.So obviously, The results of experiments above sufficiently proved that these two methods could effectively enhance extraction rates of proteins.The optimum conditions were follows： the rice slurry solvent was frozen and thawed twice, then be made 14 rain by low, frequency ultrasonic, 0.09mol/L NaOH, extract time was 4 hours, the ratio of rice to NaOH solvent was 1：6, the rate of protein was 92.6%.
出处
《中国农学通报》
CSCD
2008年第2期98-100,共3页
Chinese Agricultural Science Bulletin
基金
黑龙江省农垦总局项目"稻谷及其副产物的综合加工利用"(HNKXIV-05-06-11)
关键词
大米浆体
冻融处理
超声波处理
蛋白质
提取率
freeze-thaw, ultrasonic treatment, rice slurry, protein, extraction rate
