摘要
小麦麸皮主要含有纤维、蛋白质和淀粉,为实现其分层利用,提高其附加值,对小麦麸皮中的蛋白质分离工艺进行研究,并对其氨基酸组成进行分析。文章采用碱提酸沉方法提取小麦麸皮中的蛋白质,以小麦麸皮中蛋白质残留率为指标优化其提取效果。结果表明:在pH值为12左右、料液比为1∶15、温度为50℃、时间为3h时,小麦麸皮中蛋白质提取效果最佳,可达到小麦麸皮质量的15.85%,pH=3.8为最佳沉淀点;氨基酸组成分析表明小麦麸皮中含有13种氨基酸,其中8种必需氨基酸占提取蛋白质质量的20.4%,是一种良好的食用植物蛋白质资源。
The extraction of wheat bran protein by alkali and the amino acid composition analysis were conducted for hierarchical use of wheat bran which is rich in fiber, protein and starch. The effect of the alkali extraction method was evaluated by protein residual rate of the treated wheat bran. The re- suits show that the largest amount of wheat bran protein extraction reaches 15.85 % when the pH value is about 12, the solid-liquid ratio is 1 ： 15, the temperature is 50 ℃ and the time is 3 h, and the maximum precipitation is achieved with a pH value of 3.8. The amino acid composition analysis shows that there are 13 kinds of amino acids in those extracted proteins from wheat bran, and 20.4% of ex- tracted proteins is composed of eight essential amino acids, which shows wheat bran a good edible plant protein resource.
出处
《合肥工业大学学报（自然科学版）》
CAS
CSCD
北大核心
2013年第2期224-227,共4页
Journal of Hefei University of Technology：Natural Science
基金
国家自然科学基金资助项目(31071636
31101352)
安徽省科技攻关计划资助项目(1206c0805017
1104b0303023)
安徽省科技厅资助项目(KJ2010A262
11040606M99)
关键词
小麦麸皮
蛋白质
碱浸提
氨基酸组分分析
wheat bran
protein
alkali extraction
amino acid composition analysis
