米糠蛋白提取工艺条件的优化

以米糠为原料，分别采用碱法和酶法对米糠蛋白进行提取。在提取过程中，以蛋白提取率为指标，确定料液比、酶用量、时间和温度对米糠蛋白提取率的影响，通过正交试验确定最佳提取工艺。结果表明：碱法最佳提取工艺为料液比1:10(g/mL)、提取时间2.5h、提取温度45℃，米糠蛋白提取率可达57.8%。酶法最佳提取工艺为酶用量2%(E/S)、酶解时间2.5h、酶解温度50℃，米糠蛋白提取率可达38.4%。

Optimization of Extraction Conditions for Rice Bran Protein

Rice bran was used as the raw material to extract rice bran protein by alkali extraction method and enzymatic hydrolysis method. The optimal extraction processing parameters were explored by orthogonal experiments through evaluating the effects of material-liquid ratio, enzyme addition amount, extraction time and extraction temperature on extraction rate of rice bran protein. Results indicated that the optimal extraction processing parameters for alkali extraction method were material-liquid ratio of 1:10, extraction time of 2.5 h, and extraction temperature of 45 ℃. The extraction rate of rice bran protein was 57.8% under the optimal extraction conditions. Similarly, the optimal extraction processing parameters for enzymatic hydrolysis method were enzyme dosage of 2% (E/S), hydrolysis time of 2.5 h, hydrolysis temperature of 50 ℃. The extraction rate of rice bran protein was 38.4% under the optimal hydrolysis conditions. These studies will provide a theoretical reference for protein extraction from rice bran.