摘要
以可溶性蛋白含量为评价指标,主要研究不同蛋白酶处理米糠的最佳工艺条件。结果表明:研究所用的几种蛋白酶中,中性蛋白酶提高米糠蛋白溶解性的效果最明显(达56%),高出对照2倍。最佳酶解条件为:米糠与水料液比1∶8、酶添加量3%、酶解温度45℃、酶解时间3 h。
Optimum enzymatic treatment of different proteases was studied for improvement of soluble protein in rice bran. It is showed that： Neutrase is the most effective on improvement on the solubility of rice bran protein among Neutrase, Alcalase and Ravourzyme. The optimum enzymatic hydrolysis conditions are as follows： ratio of rice bran powder water is 1：8, addition of enzyme is 3%, and treated at 45 ℃ for 3 h.
出处
《食品科技》
CAS
北大核心
2009年第2期157-159,166,共4页
Food Science and Technology
关键词
米糠
蛋白酶
可溶性蛋白
最佳工艺
rice bran
protease
soluble protein
optimum condition
