酶解法去除麦麸中蛋白质的工艺优化

Optimization of the Technology of Removing Protein in Wheat Bran by Enzyme Decomposition Method

以麦麸为原料,采用酶法去除麦麸膳食纤维中的蛋白质,在单因素试验基础上,采用正交试验对其工艺进行了探讨。结果表明,复合酶去除麦麸中蛋白质最优工艺为碱性蛋白质酶添加量为0.4%,酶解温度为60℃,酶解时间90 min,酶解p H 8.5,此工艺下所制备的麦麸膳食纤维蛋白质残留率仅为3.54%。从正交试验各因素对麦麸膳食纤维中蛋白质残留率的影响大小来看,碱性蛋白酶添加量的影响最大。

Using wheat bran as raw material, removing dietary fiber from wheat bran protein by enzymatic decomposition method was studied. The technology were optimized by orthogonal test on the basis of single factor experiment. Results showed that the optimum conditions were the dosage of alkaline protease 0.4%, hydrolysis temperature 60 ℃, hydrolysis time 90 min and hydrolysis p H 8.5. Under these conditions, the protein residue ratio was 3.54%. The main factor that influenced protein residues most was the dosage of alkaline protease.