米糠蛋白提取工艺和功能性质评价

Extracting of rice bran protein and its functional evaluation

采用酶法进行米糠蛋白提取实验。结果表明,使用碱性蛋白酶提取效果最好。并通过单因素分析,正交试验优化出最佳提取工艺条件:温度40℃、酶用量为60μ／g、固液比1:10、pH11、反应1h,提取率达81．23％此蛋白的功能性较好,具有良好的开发前景。

This paper reported the studies on methods of extracting rice bran protein with enzymatic process. The result showed that the effect of alcalase was the best. The optimal technology conditions found by mono-factor analysis and orthogonal test were as follows： extracting temperature： 40℃, alcalase concentration： 60u/ g, solid-liquid ratio： 1 ： 10, pHll. Extracted for an hour, the maximum extraction content was 81.23%. This protein had function quality, It can be used widely with broad prospects.