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
物来源。我国每年生产约亿吨稻谷。稻谷碾制过
程和优质大米的生产中,不同程度产生约 10%~35%
左右的碎米[1~2]。碎米含有 80%的优质大米淀粉及 8%
的大米蛋白。大米蛋白是人们膳食中重要的蛋白来源,
其必需氨基酸构成比较完整,与 WHO/FAO 推荐的理
想营养模式非常接近[3]。在谷物蛋白中,大米蛋白含
有较高的赖氨酸,不含任何抗营养因子,具有良好的
消化性和高的营养价值。大米蛋白的低抗原性是其另
一项突出特点,这对婴幼儿是十分有利的[4]。大米蛋
白在学前儿童体内的消化率、生物价和净蛋白质