摘要
对比4种蛋白酶提取米渣中蛋白质的提取率,分别通过响应面与正交设计的方法优化出各种酶在提取率最大时的最佳条件,在此最佳提取条件下:碱性蛋白酶、中性蛋白酶、菠萝蛋白酶、木瓜蛋白酶对米渣中蛋白质的提取率及提取出的产品纯度分别为:38.14%、61.07%;48.85%、75.52%;30.26%、56.55%;20.67%、47.58%。
Four kinds of enzymes are used to extract the proteins from the rice residue, and the extract ratio is compared in this paper. The privation conditions of extracting protein are confirmed by RSM and Latin. Then the extracting ratio and purity of alcalase, neutrase, papain and bromelain are 38.14%, 61.07%, 48.85%, 75.52%, 30.26%, 56.55%, 20.67%, 47.58%.
出处
《食品科技》
CAS
北大核心
2009年第4期152-154,共3页
Food Science and Technology
关键词
米渣
酶
提取
rice residue
enzymes
extract
