中性蛋白酶去除小麦麸皮中蛋白的技术参数的研究

Study on Enzymatic Removal of Protein in Wheat Bran

试验以小麦麸皮为原料生产低聚木糖,采用中性蛋白酶去除小麦麸皮中的蛋白。研究了酶解的时间、酶解温度、料液比,及加酶量对小麦麸皮中蛋白去除的影响,通过正交试验得出最佳作用条件为:料液比为1∶25,加酶量为800 IU/g,酶解温度为50℃,水解时间为1h,蛋白的残留量是8.47%。通过以木聚糖提取率和蛋白残留量为指标来观察去除效果,本试验去除蛋白效果较优,可以作为工业化生产的依据。

Take wheat bran as raw material to produce xylooligosaccharides,elimination of protein by neutrophilic prolease. Study the influence of ratio of liquid to solid, the amount of amylase enzyme, hydrolysis time and hydrolysis temperature on removing the protein. By orthogonal test to determine the best parameters was that the ratio of liquid to solid is 1：20,the amount of the high temperature a-amylase enzyme is 1000IUg,the hydrolysis temperature is 40℃ ,the hydrolysis time is 1h. ,the protein residue is 8.47%. Compared to the extraction yield of Xylan and char yield of protein to observe removal efficiency, the result of this paper is better which could be the basis for customs valuation.