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学士学位毕业论文 学生姓名：20064061331 指导教师：所在学院：食品学院 专 业：食品科学与工程 中国·大庆 20年Extraction of protein and amino acids from deoiled rice bran by subcritical water hydrolysis References and further reading may be available for this article. To view references and further reading you must purchase this article. Issara Sereewatthanawut, Surawit Prapintip, Katemanee Watchiraruji, Motonobu Goto, Mitsuru Sasaki and Artiwan Shotipruk Department of Chemical Engineering, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand Department of Applied Chemistry and Biochemistry, Kumamoto University, Kumamoto 860-8555, Japan Received 2 November 2006;revised 28 December 2006;accepted 28 December 2006. Available online 22 February 2007. Abstract This study investigated the production of value-added protein and amino acids from deoiled rice bran by hydrolysis in subcritical water (SW) in the temperature range between 100 and 220℃ for 0–30 min. The results suggested that SW could effectively be used to hydrolyze deoiled rice bran to produce useful protein and amino acids. The amount of protein and amino acids produced are higher than those obtained by conventional alkali hydrolysis. The yields generally increased with increased temperature and hydrolysis time. However, thermal degradation of the product was observed when hydrolysis was carried out at higher temperature for extended period of time. The highest yield of protein and amino acids were 219 ± 26 and 8.0 ± 1.6 mg/g of dry bran, and were obtained at 200℃ at hydrolysis time of 30 min. Moreover, the product obtained at 200℃ after 30 min of hydrolysis exhibited high antioxidant activity and was shown to be suitable for use as culture medium for yeast growth. Key words: Hydrolysis; Rice bran; Proteins; Amino acids; Hydrothermal 摘 要Preparation and Functional Properties of Rice Bran Protein Isolate M. Wang, N. S. Hettiarachchy, M. Qi, W. Burks, and T. Siebenmorgen Department of Food Science, University of Arkansas, 272 Y