大麦麸皮蛋白的提取及碱水解条件的研究

本实验是以大麦麸皮为原料,通过碱提酸沉工艺提取大麦麸皮蛋白,并优化了实验室提取条件。此外还探索了碱法水解大麦麸皮蛋白的工艺条件,为以后大麦蛋白的更好利用提供了一些依据。通过单因素实验,以固液比、PH值、时间进行三因素三水平正交实验,通过考马斯亮兰法对蛋白质含量进行测定。结果表明蛋白提取率为10%左右,最佳工艺条件:固液比1:15,pH=12,水解温度40℃。在碱法水解蛋白工艺中,以水解温度、时间、加碱量为单因素考察,运用甲醛法对水解度的测定结果表明该工艺的水解度大约为30%左右。并且通过凝胶层析法考察了不同水解时间的分子量变化,水解产物主要是对应分子量分别在31500Da和100-200Da左右的小分子物质。

The experiment is done to research on abstracting protein form oat bran through the alkali dissolution-acid deposition method and optimizes the craft. Also, I have explored the technical of the alkali hydrolysis protein from oat bran. The orthogonal experiment and single factor test were used to determined the optimum condition of alkali dissolution-acid deposition, it was substrate concentration 1 ： 15,pH =12,temperature ： 40℃ . The concentration is about 10%. In the craft of the alkali hydrolysis protein from oat bran, the single factor test results by formaldehyde method shows that the solution degree of protein is about 30%.and the molecular of the solute are both in 31500Da and lO0-200Da.