摘要
采用考马斯亮蓝法对大米水溶性蛋白质测定方法及影响因素进行了研究和分析。通过对最佳试验条件进行探究,结果表明,各因素对大米水溶性蛋白质测定结果影响程度从大到小依次为:提取温度、提取加水量、提取时间;最佳试验条件为:提取温度为40℃、称样量为0.500g、提取加水量为25ml、提取时间为0.5h。
The Bradford method for determination of water-soluble protein in rice and the influence factors were investigated. The optimal experiment conditions were also studied. The research revealed that the influence degree of each factors on determination of water-soluble protein in rice were as （from high to low） ： extraction temperature, water amount, extraction time. The optimal experiment conditions were as follows., temperature 40~C, sampling weight 0. 500 g, water amount 25 ml, and extraction time 0.5 h.
出处
《粮食与饲料工业》
CAS
2015年第7期64-67,共4页
Cereal & Feed Industry
关键词
大米
水溶性蛋白质
测定
考马斯亮蓝法
rice
water-soluble protein
determination
Bradford method
