采用蛋白质组分系统分离分析，研究了不同处理温度和时间对大米蛋白质组分的影响。
The study dealt with the effect of different temperature and time on the protein fractions of rice by the fractionation of protein.
该文主要介绍大米蛋白组成成分和大米蛋白分离提取方法，概述大米蛋白国内外研究现状及开发大米蛋白重要性，并对其前景进行展望。
This paper is concerned about rice protein. The author introduced the raw material of rice protein, the technics to produce the rice protein and the comerical future of product of rice protein.
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