生物酶法提取米糠蛋白的研究进展

Progress on Extraction of Rice Bran Protein by Bio-enzymatic Method

米糠蛋白具有低过敏性、营养价值高等突出优势,是一种新型的优质植物蛋白。米糠蛋白一般以米糠为原料,主要提取方法有碱法提取、物理法提取以及生物酶法提取等,其中,生物酶法由于反应条件温和、蛋白产品品质高等优势备受关注。针对此,本文对生物酶法提取米糠蛋白方法进行了综述,包括酶制剂种类以及酶用量、温度、pH值和料液比等因素对酶解反应的影响规律等,并对生物酶法提取米糠蛋白的前景进行了展望。

With the advantages of hypoallergenic and high nutritional value,the rice bran protein is a new kind of high quality natural vegetable protein.The rice bran protein is mainly produced from the rice bran,including alkali method,physical method and enzymatic method.Because of mild reaction conditions and high quality of rice bran protein,the enzymatic method is becoming a research hotspot of rice bran protein extraction.In this paper,the enzymatic extraction of rice bran protein is reviewed,including the type of enzymes and the influence factors,such as enzyme concentration,temperature,pH and solid-liquid ratio.Finally,the prospect of enzymatic extraction of rice bran protein is discussed.