酶法辅助提取、纯化米糠蛋白工艺优化

Optimization of enzyme assisted extraction and purification of rice bran protein

旨在为米糠副产品的精深加工利用提供指导,利用碱性蛋白酶辅助碱溶酸沉法提取米糠蛋白,并进一步以纤维素酶纯化米糠蛋白,在单因素实验的基础上通过正交实验优化提取、纯化工艺条件。结果表明:米糠蛋白提取的最佳工艺条件为酶解pH 10.5、酶解温度50℃、料液比1∶10、酶解时间120 min、加酶量2.5%,在此条件下米糠蛋白提取率为75.2%;米糠蛋白纯化的最佳工艺条件为酶解温度50℃、酶解pH 5.0、酶解时间60 min、加酶量4%、料液比1∶10,在此条件下米糠蛋白纯度为81.6%,提取率为72.6%。采用此方法可以得到提取率和纯度均较高的米糠蛋白。

In order to provide guidance for the deep processing and utilization of rice bran by-products,the rice bran protein was extracted using alkaline protease assisted alkaline dissolution and acid precipitation method,and further purified with cellulase.The extraction and purification process conditions were optimized by orthogonal experimental based on single factor experiment.The results showed that the optimal conditions of extraction of rice bran protein were obtained as follows:enzymatic hydrolysis temperature 50℃,enzymatic hydrolysis pH 10.5,enzymatic hydrolysis time 120 min,material-liquid ratio 1:10,and dosage of enzyme 2.5%.Under these conditions,the extraction rate of rice bran protein was 75.2%.The optimal conditions of purification of rice bran protein were obtained as follows:enzymatic hydrolysis temperature 50℃,enzymatic hydrolysis pH 5.0,enzymatic hydrolysis time 60 min,material-liquid ratio 1:10,and dosage of enzyme 4%.Under these conditions,the purity and extraction rate of rice bran protein were 81.6%and 72.6%,respectively.The rice bran protein with high purity and extraction rate can be obtained by this method.