摘要
以米糠蛋白提取率为指标,利用碱性蛋白酶水解提取米糠蛋白,对影响米糠蛋白提取率的各因素进行了研究。在单因素基础上,采用Box-Behnken试验设计及响应面分析法优化米糠蛋白的提取工艺条件。研究结果表明,加酶量对米糠蛋白提取率的影响最大,液料比次之,提取pH值和提取温度影响较小。优化后的提取工艺条件为:加酶量1.1%、液料比10:1、pH值8.5、提取温度55℃,在此条件下,米糠蛋白提取率为63.06%。
To establish a highly efficient extraction technology, rice bran was used as material to extract rice bran protein by atcalase in different conditions were studied. The single factor tests and Box-Behnken experimental design was used to investigate the effects of enzyme dosage, liquid-solid ratio, pH and temperature. The experimental result showed the experimental optimum conditions were determined by alcalase concentration 1.1%, liquid-solid ratio 10：1, pH8.5, temperature 55 ℃. Under these conditions, the extraction rate reached 63.06%.
出处
《食品科技》
CAS
北大核心
2014年第4期169-173,共5页
Food Science and Technology
基金
国家科技支撑计划项目(2012BAD33B03)
关键词
米糠蛋白
碱性蛋白酶
提取率
响应面分析法
rice bran protein
alcalase
extraction rate
response surface methodology
