复合多糖酶Viscozyme L在制备燕麦麸分离蛋白中的应用

Application of Viscozyme L in preparation of oat bran protein isolate

以脱脂燕麦麸为原料,通过碱溶酸沉工艺制备燕麦麸分离蛋白。在传统工艺基础上增加了复合多糖酶V iscozym eL预处理过程,并通过响应面回归分析方法对预处理条件进行了优化,确定最优的工艺参数为:加酶量3.02 FBG/g,pH4.6,温度44℃,预处理时间2.8 h。与传统工艺相比,燕麦麸蛋白的提取率由6.6%提高到56.2%,分离蛋白制品纯度由72.9%提高到81.7%。

Oat bran protein isolate was prepared from defatted oat bran by isoelectric precipitation of dilute alkali extract. The enzymatic pretreatment of oat bran using Viscozyme L, a kind of multi-component carbohydrase, was introduced into traditional process, and the pretreatment conditions were optimized by response surface analysis （RSA）. The optimum parameters of enzymatic pretreatment are as follows, the amount of enzyme 3.02 FBG/g, pH 4.6, incubation temperature 44℃, incubation time 2.8 h. Compared with traditional process, the protein extraction rate is increased from 6.6% to 56.2%. Meanwhile, the purity of protein is increased from 72.9% to 81.7%.