文档介绍：现代食品科技 Modern Food Science and Technology 2013, ,

微波提取碎米中蛋白质的工艺研究

朱建华,邹秀容,陈侠涛
(韶关学院英东食品科学与工程学院,广东韶关 512005)
摘要:本文以食用品质较差的稻谷加工业副产物碎米为原料,采用考马斯亮蓝染色测定水溶性蛋白法将经过预设液固比、pH调整、
微波场处理和离心工艺提取的可溶性蛋白含量进行测定,研究了料液pH值、微波时间、微波功率和固液比对碎米中蛋白提取率的影
响,结果表明:碱性条件下微波提取碎米中蛋白的最优条件为:pH为10、提取时间为120 s、微波功率为390 W、固液比1:10,该条件
%。
关键词:碎米;蛋白;微波;提取
文章篇号:1673-9078(2013)2-294-296
Study on the Microwave Extraction of Protein from Broken Rice
ZHU Jian-hua, ZOU Xiu-Rong, CHEN Xia-Tao
(Yingdong College of Food Science and Technology, Shaoguan University, Shaoguan 512005, China)
Abstract: The effects of pH, microwave time, microwave power, solid/liquid ratio (m/V) on the extraction rate of protein from cereal
industry by-product broken rice were investigated with coomassie brilliant blue stain protein method. Results showed that the optimal
parameters with microwave treatment were as follows: pH ,extracting for120 s at 390 W power by microwave and solid to liquid ratio of
1:10, under which the protein extraction rate was %.
Key words: broken rice; protein; microwave; extraction

稻米是我国居民特别是南方地区居民最主要的食达到将目标成分富集提取的目的。本文选取料液pH值、
物来源。我国每年生产约亿吨稻谷。稻谷碾制过微波功率、微波时间、固液比作为单因素条件进行试
程和优质大米的生产中,不同程度产生约 10%~35% 验,并结合正交实验以确定出微波提取碎米中蛋白最
左右的碎米[1~2]。碎米含有 80%的优质大米淀粉及 8% 优条件,实验结果以期对实际生产提供一定的参考作
的大米蛋白。大米蛋白是人们膳食中重要的蛋白来源, 用。
其必需氨基酸构成比较完整,与 WHO/FAO 推荐的理