高纯度糯米淀粉的分离工艺研究.pdf

年 月 2009 1 食品工艺 食食品研究与开发食品研究与开发食品研究与开发品研究与开发 第 卷第 期 30 1 91 高纯度糯米淀粉的分离工艺研究 1 2 1 1 慕鸿雁 ，杜延兵 ，赵梅 ，孙庆杰 （1.青岛农业大学食品科学与工程学院，山东青岛266109；2山东商务职业学 采用碱法工艺提取分离糯米淀粉和蛋白，并对其进行优化。通过单因素试验和正交试验确定最佳的提取分 摘 要： 离工艺条件为：在氢氧化钠浓度为 ，料液比 ，温度 ，提取时间为 ，在此条件下糯米淀粉纯 0.085 mol/L 1∶5 g/mL 40 ℃ 3 h 度达93.44 % ，蛋白含量低于0.5 % 。 糯米淀粉；蛋白；碱法提取；分离；纯度 关键词： STUDY ON THE SEPARATION OF HIGH PURITY GLUTINOUS RICE STARCH 1 2 1 1 MU Hong-yan , DU Yan-bing , ZHAO Mei , SUN Qing-jie (1.School of Food Science Engineering, Qingdao Agricultural University, Qingdao 266109 ，Shandong, China; 2.Department of Cereals Oils, Shandong Business Vocational Institute, Yantai 264025, Shandong, China) Abstract: Glutinous rice starch was isolated by alkaline extraction of glutinous rice protein. Through the design of single factor test and orthogonal experiment, the best process for glutinous rice starch and protein separation was obtained as follows: sodium hydroxide concentration of 0.085 mol/L, ratio of rice powder to solvent 1:5 g/mL, temperature 40 °C, extraction time expected to 3 h, under which the purity of starch was up to 93.44 %, with protein content less than 0.5 %. Key words: glutinous rice starch; protein; alkaline extraction; separation; purity 作者简介：慕鸿雁（1978—），女（汉），助教，硕士，主要从事粮油加工方面的研究。 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!