摘要
对小麦麸皮蛋白的酶法提取条件进行了分析研究,在单因素实验的基础上,利用响应面分析法,确定小麦麸皮蛋白提取的最佳工艺条件。其最佳工艺条件为温度52.9℃、加酶量(E/S)5.49%、pH值8.76、底物浓度8.06%,提取时间2h。在此条件下的提取率为70.56%。
The extracting condition of wheat bran protein hydrolysate by enzymolysis was studied. The optimum technological condition was ascertained by response surface methodology based on mono-factor experiment which was temperature 52.9℃, enzyme/substrate （E/S） 5.49%, pH 8.76, substrate concentration 8.06% and time 2h. Under this condition the extraction rate was 70.56%.
出处
《粮油食品科技》
2008年第2期50-52,共3页
Science and Technology of Cereals,Oils and Foods
关键词
碱性蛋白酶
小麦麸皮蛋白
响应面分析
alkaline proteinase
wheat bran protein
response surface methodology
