食品科学 ›› 2008, Vol. 29 ›› Issue (8): 269-271.
• 工艺技术 • 上一篇 下一篇
李梦琴, 李运罡, 吴坤, 王志豪
出版日期:
发布日期:
LI Meng-Qin, LI Yun-Gang, WU Kun, WANG Zhi-Hao
Online:
Published:
摘要: 通过单因素试验和响应曲面法,优化了采用低温α-淀粉酶酶解提取玉米黄粉浓缩蛋白的条件。所得最佳工艺为料液比1:4、酶用量36U/g玉米黄粉、温度40℃、时间90min、pH值6.2。该条件下玉米黄粉浓缩蛋白纯度达到78.96%,得率为80.13%。
关键词: 玉米黄粉, 浓缩蛋白, 酶法, 响应曲面法
Abstract: The technology of enzymatic extraction of concentrated protein from corn gluten meal(CGM) was optimized by mono-factor test and response surface methodology.The results showed that the optimum conditions are as follows:ratio of solid to liquid 1:4,enzyme amount 36 U α-amylase/g CGM,temperature 40 ℃,pH 6.2 and enzymatic hydrolysis time 90 min. Under these conditions,the purity of CGM concentrated protein reaches 78.96%,and its yield is 80.13%.
Key words: corn gluten meal, concentrated protein, enzymatic method, response surface methodology
李梦琴, 李运罡, 吴坤, 王志豪. 玉米黄粉酶解提取浓缩蛋白工艺优化研究[J]. 食品科学, 2008, 29(8): 269-271.
LI Meng-Qin, LI Yun-Gang, WU Kun, WANG Zhi-Hao. Optimization of Enzymatic Extraction Technology of Concentrated Protein from Corn Gluten Meal[J]. FOOD SCIENCE, 2008, 29(8): 269-271.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2008/V29/I8/269