| 酶法提取米糠蛋白工艺的研究 |
| |
| 引用本文： | 蔡腾龙,占剑峰.酶法提取米糠蛋白工艺的研究[J].中国酿造,2015,34(8):68. |
| |
| 作者姓名： | 蔡腾龙 占剑峰 |
| |
| 作者单位： | 1.黄冈师范学院生命科学学院，湖北黄冈438000；2.黄冈师范学院大别山特色资源开发湖北省协同创新中心，湖北黄冈438000 |
| |
| 基金项目： | 黄冈师范学院博士基金项目（2015002803）；大别山特色资源开发湖北省协同创新中心团队项目（2015TD07） |
| |
| 摘 要： | 米糠蛋白是一种高营养性和低过敏性的植物蛋白。酶法提取米糠蛋白具有反应温度低，产生废液少，营养物质不易损坏等优势。以蛋白提取率为评价指标，在纤维素酶和复合蛋白酶添加量各为2%时，考察酶解时间、酶解温度、pH值和液料比对米糠蛋白提取率的影响，然后采用响应面分析法对其进行研究，确定了提取米糠蛋白的最佳工艺条件：酶解时间2.5 h，酶解温度50 ℃，pH值5.0，液料比10∶1（mL∶g），此条件下的米糠蛋白提取率为39.54%。
|
| 关 键 词： | 米糠蛋白 酶法 工艺优化 响应面分析 |
Extraction process of rice bran protein by enzymatic method |
| |
| CAI Tenglong,ZHAN Jianfeng.Extraction process of rice bran protein by enzymatic method[J].China Brewing,2015,34(8):68. |
| |
| Authors: | CAI Tenglong ZHAN Jianfeng |
| |
| Affiliation: | 1.College of Life Science, Huanggang Normal University, Huanggang 438000, China;
2.Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang 438000, China |
| |
| Abstract: | Rice bran protein is a kind of high-quality plant protein which has high nutritional value and hypoallergenic characteristic. Enzymatic method has many advantages, including mild reacting conditions, less waste liquor and not easy to destroy nutrition. Using protein extraction rate as evaluation index, with both cellulose and compound enzyme addition 2%, the effect of enzymolysis time, temperature, pH and liquid-solid ratio on rice bran protein extraction rate was investigated. The optimum process conditions were as follows: extraction time 2.5 h, temperature 50 ℃, pH 5.0 and liquid-solid ratio 10∶1 (ml∶g). The extraction rate of rice bran protein was 39.54% under the optimal extraction conditions. |
| |
| Keywords: | rice bran protein enzyme process optimization response surface analysis |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
