摘要
以高温米糠粕为基础原料,通过酶解能力比较,确定碱性蛋白酶对高温米糠粕中碱不溶性蛋白的作用效果最佳。通过单因素试验分析酶添加量、作用温度、pH值和酶解时间对蛋白提取效果的影响。通过正交试验确定最佳提取工艺:碱性蛋白酶添加量300U/g、提取温度55℃、pH8.5,蛋白提取率可达28.9%。
The effectiveness of four different proteases in hydrolyzing high temperature rice bran meal for enzymatic extraction of alkali insoluble protein was compared to identify alkaline protease as the best choice. The effects of alkaline protease dose, temperature, pH and hydrolysis time on extraction efficiency were explored by one-factor-at-a-time design. Using orthogonal array design, the optimal conditions of alkaline protease dose, temperature, and pH were determined to be 300 U/g, 55 ℃, and 8.5, respectively. Under these conditions, the extraction yield of alkali insoluble protein was up to 28.9%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第18期32-35,共4页
Food Science
基金
黑龙江省高校科技创新团队建设计划项目(2010td04)
哈尔滨市科技攻关计划项目(2009AA6BN074)
黑龙江省科技厅科技攻关项目(GC12B403)
关键词
高温米糠粕
碱性蛋白酶
蛋白提取率
碱提法
high temperature rice bran meal alkaline protease protein extraction rate alkali extraction