摘要
介绍了分别采用木瓜蛋白酶酶解法、碱液浸提法和碱性蛋白酶酶解法,对小麦麸中的蛋白质进行分离提取,以小麦麸皮中蛋白质残留量为考察指标,分别对酶解和浸提过程中的影响因素作正交设计分析,优化工艺参数组合。通过比较分析后得到结论:采用碱性蛋白酶酶解分离小麦麸皮中蛋白质为最佳方法,酶解后小麦麸皮中蛋白质残留量仅为0.62%。
Introduced Papain Enzymolysis and Extraction by Alkali and Alkaline Protease Enzymolysis are adopted.Carries on the separation extraction to the protein in wheat bran,taking the remained content of protein of separated wheat bran as review target,we investigate the factor effecting hydrolysis and Extraction by ANOVA to optimize parameters.Finally the best way of separating protein is Alkaline Protease Enzymolysis.The remained content of protein of separated wheat bran is only 0.62%.
出处
《粮食加工》
2009年第4期28-30,35,共4页
Grain Processing
