黄酒糟蛋白的酶法提取工艺研究

A Study on the Enzymic Extraction Technology of the Rice Wine Grains Protein

针对黄酒糟组织致密、粗纤维含量高的特点,从提高蛋白提取率的角度出发,对黄酒糟蛋白的酶法提取工艺进行了优化。通过单因素试验和正交试验,确定了碱性蛋白酶水解提取黄酒糟蛋白的优化工艺条件,即:酶活力单位6000u(加酶量1%)、料液比1∶8、pH10、反应时间3h、温度50℃。该工艺蛋白提取率达到74.42%。

In order to make full use ot the protein resource m rice wine grains （RWG）, me extraction tecnnology of protein from RWG was optimized, through single factor experiment and Orthogonal experiment. The optimum conditions for enzymic extraction of protein were determined： enzyme active unit 6 000 u （enzyme dosage [E]/[S]=1%）, the ratio of stuff to water 1：8, pH 10, reaction time 3 h, temperature 50℃. Under these conditions, the protein extraction rate was 74.42%.