米糠蛋白酶酶解条件的优化研究

Study on Optimization of Decompose by Protease in Rice Bran

以膨化米糠为原料,采用蛋白酶进行酶解,研究单因素下加酶量、时间、温度和pH值对米糠蛋白的酶解效果,并对其条件进行优化,以可溶性蛋白为指标,通过正交试验确定最佳酶解条件:加酶量500IU/g,酶解时间为5h,酶解温度40℃,pH值为5.0,可溶性蛋白含量可达35.9%。

In the paper, taking on the raw material of rice bran, carrying on the method of decompose by acid protease. The paper studied the single factor of the dose of protease, time, temperature and pH, by the index of soluble protein, and during the orthogonal experiment, and optimizing the experiment condition, conforming the best decompose conditions： the dose of protease is 500 IU/g, time is 5 hours, temperature is 40℃, pH is 5.0, and the soluble protein content can reach 35.9 %.