米糠蛋白的提取及其抗氧化肽的研究-食品科学专业毕业论文.docxVIP

- - PAGE VI Abstract Fresh rice bran, expanded rice bran and defatted rice bran were used to extract rice bran protein by three kinds of chemical methods. The yield of protein in rice bran extracted was a key index. The material-liquid ratio, pH value, extraction time, temperature, salt concentration for each steps of three methods were determined by orthogonal experiments. Then, the rice bran peptides were prepared, isolated and purified, and the effect of their antioxidant activities were determined. The results showed as follow: The results from the alkali method indicated that the optimal technologies of fresh rice bran extracted were 2.5 h, pH 11, 45℃ and material-liquid ratio of 1: 11, and the yield of protein was 34.49%; the optimal parameters of expanded rice bran extracted were 2.5 h, pH 12, 50℃ and material -liquid ratio of 1:9, the yield of protein was 25.44%; the optimal parameters of defatted rice bran extracted were 3 h, pH 13, 35℃ and material-liquid ratio of 1:9, and the yield of protein was 24.3%. For the acid method used, the optimal extraction parameters of fresh rice bran were 3 h, pH 0.5, 35℃ and material-liquid ratio of 1: 11, and the yield of protein was 25.88％; the best extraction technologies of expanded rice bran were 3.5h, pH 0.5, 35℃ and material-liquid ratio of 1:10, and the best yield of protein was 23.64%, the best extraction parameters of defatted rice bran were 3.5 h, pH 0.5, 40 ℃ and material-liquid ratio of 1:8, and the best yield of protein was 18.18％. For the salt extraction method used, the optimal NaCl level, temperature, material-liquid ratio of fresh rice bran were respectively 0.6mol/L, 35℃ and 1: 11, and the extraction rate was15.66%; the best NaCl level, temperature, material-liquid ratio of expanded rice bran were respectively 0.4mol/L, 40℃ and 1: 11, and the extraction rate was 15.55%; the optimal NaCl level, temperature, material-liquid ratio of defatted rice bran were respectively 0.6mol/L, 40℃ and 1:8, and the yield