米渣蛋白纯化及改性研究-食品科学专业毕业论文.docxVIP

Abstract Abstract In this paper，也e preparation of rice protein 仕om rice dreg，the re础。n of insolubility， 8truct旧e characteristics and modification of protein were systematically investigated soωto obtain high purity protein and improve its applicable properties. The preparation conditions were systematically investigated. 币le result showed 由M defa忧ingwi由sugar est盯 was feasible and the protein content of the product manufactured by amylase and cellulose hydrolysis a白er defa忧ingwiω86%.ηle fat content of the product was 2.64%，closed to 由atdefa忧ed with hexane. Based on 也e problem in the progress