用NaOH溶液分离米糠蛋白并进行表征

Alchemy Journal of Chemistry Pub Date : 2015-12-02 DOI:10.18860/AL.V4I1.3160

A. Jannah

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引用次数: 0

摘要

米糠中蛋白质含量高，有开发成食品的潜力。本研究的目的是用不同浓度0.05的NaOH溶液分离米糠中的蛋白质;0.1;0.15;0.2 M及功能性质表征。结果表明，0.2 M的NaOH浓度效果最好。所得蛋白含量为82%，乳液稳定性为42%，泡沫稳定性为47%。关键词:氢氧化钠，蛋白质，米糠

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Isolation and Characterization of Rice Bran Protein Using NaOH Solution

The high protein content in rice bran potential to be developed into food. The purpose of this study was to isolate the protein in rice bran using NaOH solution with various concentration of 0.05; 0.1; 0.15; 0.2 M and characterization of functional properties. The results showed the concentration of 0.2 M NaOH produced the best results. The protein content obtained was 82%, stability of emulsion of 42% and 47% stabilty of foam. Keywords : NaOH, protein, rice bran

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来源期刊

Alchemy Journal of Chemistry

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0.00%

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审稿时长

8 weeks