学术
摘 要:
以稳定米糠为原料，研究其水溶性提取物中VE的富集。通过对不同工艺条件的研究以及添加各种乳化剂和酶制剂的单因素分析，确定采用二次提取工艺；料水比1：4；提取温度为60℃；乳化剂采用蔗糖脂肪酸酯（SE=13），添加量为0．4％；酶采用木瓜蛋白酶，添加量为米糠蛋白含量的1．2％；使VE得到最大限度的富集。[著者文摘]
文章出处:
《沈阳农业大学学报》-2006年37卷2期 -229-231页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1000-1700（2006）02-0229-03
Enrichment Process of VE from Soluble Substance of Rice Bran
HUANG Shan, LI Xin-hua,ZHANG Jin-ling （ College of Food Science, Shenyang Agricultural University, Shenyang 110161, China ）
Abstract:
This paper reports the process of rice bran soluble extraction from stabilized rice bran especially the enrichment of VE in the products. Through individual factor analysis and the various emulsifiers, enzymes, the optimum conditions of processing and the optimal additive were obtained as follows ： ratio of solid-liquid 1 ： 4, extraction temperature 60℃, sucrose fatty acid ester was added by 0. 4% as emulsifier,papain was used by 1.2% of rice bran protein,through which the enrichment of VE in the product could be obtained.[著者文摘]
Key words:
rice bran; VE ; enzyme hydrolyze, emulsifiers
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