碎米蛋白提取工艺的优化与米乳饮料的研制.pdf

高效液相色谱分析法显示，一系列分子质量不等的肽分子组成了碎米蛋白，其中 95% 以上是分子质量位于1000 U 以下的酶解物，并且二肽、三肽为主。 5.对碎米酶解液进行综合利用，经螯合、乳化稳定、高压均质等工艺生产红枣米 乳饮料。选择蔗糖酯和单甘脂作为乳化剂，添加量为蔗糖酯0.06%，单甘酯0.08% 。 CMC-Na 主要研究螯合剂三聚磷酸钠， 和海藻酸钠复配添加量及高压均质压力对米乳 饮料稳定性的影响。根据正交实验确定较佳反应条件为：海藻酸钠0.125%、三聚磷 酸钠0.125%、CMC-Na 0.075%、高压均质压力60MPa 。口味配方为：红枣浓浆5%， 6% 7.5% 麦芽糊精 ，木糖醇 。此工艺下生产的红枣米乳饮料气味怡人，口感细腻，均 匀稳定。 关键词：碎米蛋白，碱性蛋白酶，高压均质，超声波技术，米乳饮料 II 万方数据 Abstract Broken rice, one of the major by-product of milling force through the rice processing, mainly contains about 75% starch and 8% protein that similar to rice. Broken rice protein, which can be digested quickly and adequately, has higher nutrition value and greater health function than some other cerearl, such as richer in essential amino acids, hypoallergenic and hypocholestero-lemic, etc. If broken rice can be processed into other high value-added products, which not only reduce the waste of resources, but also greatly improve its economic value. The most common way to prepare protein is the enzymatic hydrolysis, due to its conveniency and safety, but the starch in rice endosperm is associated with proteins occurring as protein bodies I and II which both are hydrophobic and resist swelling in water and PB II is cross-linked with disulphide bonds, low productivity of oligopeptides and high enzyme costs limit its application in expand rice protein production for commerce. This paper found that physical innovations, high pressure homogeneous and ultrasonication, in manufacturing combination with biological method boosted the