火麻仁蛋白水酶法制备工艺研究

Processing technology of aqueous enzymatic extraction of protein from hemp seed

研究了应用水酶法提取火麻仁中蛋白质的工艺,比较了6种酶对脱脂火麻仁饼粕中蛋白质提取率的影响。结果表明,蛋白酶类对蛋白质的提取率较高,其中碱性蛋白酶提取蛋白质的得率最高,木瓜蛋白酶提取蛋白质的得率次之并且反应条件温和,同时探索了酶处理时加酶量、酶反应时间、固液比、pH值、反应温度等因素对蛋白质提取率的影响,并通过极差分析和方差分析最终确定了最优反应条件。

The processing technology of aqueous enzymatic extraction of protein with six kinds of enzymes from hemp seed was studied in this paper. The results shown that protein extraction rates with protease were higher, in which protein extraction rate with alkali protease was the highest and had mild reaction conditions, followed by papain. The effect of substrate, enzyme reaction time, solid-liquid ratio, pH value and enzyme reaction temperature on protein extraction rate were investigated. The optimal reaction conditions were determined by extreme difference analysis and variance analysis.