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1、高效液相色谱分析法显示，一系列分子质量不等的肽分子组成了碎米蛋白，其中95%以上是分子质量位于1000U以下的酶解物，并且二肽、三肽为主。5.对碎米酶解液进行综合利用，经螯合、乳化稳定、高压均质等工艺生产红枣米乳饮料。选择蔗糖酯和单甘脂作为乳化剂，添加量为蔗糖酯0.06%，单甘酯0.08%。主要研究螯合剂三聚磷酸钠，CMC-Na和海藻酸钠复配添加量及高压均质压力对米乳饮料稳定性的影响。根据正交实验确定较佳反应条件为：海藻酸钠0.125%、三聚磷酸钠0.125%、CMC-Na0.075%、高压均质压力60MPa。口味配方
2、为：红枣浓浆5%，麦芽糊精6%，木糖醇7.5%。此工艺下生产的红枣米乳饮料气味怡人，口感细腻，均匀稳定。关键词：碎米蛋白，碱性蛋白酶，高压均质，超声波技术，米乳饮料II万方数据AbstractBrokenrice,oneofthemajorby-productofmillingforcethroughthericeprocessing,mainlycontainsabout75%starchand8%proteinthatsimilartorice.Brokenriceprotein,whichcanbedigeste
3、dquicklyandadequately,hashighernutritionvalueandgreaterhealthfunctionthansomeothercerearl,suchasricherinessentialaminoacids,hypoallergenicandhypocholestero-lemic,etc.Ifbrokenricecanbeprocessedintootherhighvalue-addedproducts,whichnotonlyreducethewasteofresources
4、,butalsogreatlyimproveitseconomicvalue.Themostcommonwaytoprepareproteinistheenzymatichydrolysis,duetoitsconveniencyandsafety,butthestarchinriceendospermisassociatedwithproteinsoccurringasproteinbodiesIandIIwhichbotharehydrophobicandresistswellinginwaterandPBIIis
5、cross-linkedwithdisulphidebonds,lowproductivityofoligopeptidesandhighenzymecostslimititsapplicationinexpandriceproteinproductionforcommerce.Thispaperfoundthatphysicalinnovations,highpressurehomogeneousandultrasonication,inmanufacturingcombinationwithbiologicalme
6、thodboostedthebrokenriceproteinextractionrateandprovidedafeasibleassemblylinesafetyandefficiency.Specificresearchcontentswereasfollows:1.Thepropertiesmodificationandexploringstatusofriceproteinsfrombrokenriceandphysicalmodificationofriceproteinswerereviewedbyrea
7、dingandconsultinglotsofpreviouspapers.Consideringtheproteinextractionratewasthemostimportantfactorthataffectriceproteinintocommercialprocess,proteinsfrombrokenricewereextractedbyphysicalmethodsassistedenzymewiththeobjectiveofobtainingoligopeptidewithhighextracti
8、onrate.2.AlkalineProteinasewasselectedtoextractproteinsbycomparingtheenzymatic
effectofneutrase,alcalaseandpancreatinonbrokenrice.Takenproteinextractionrateas
theresp
