食品科学 ›› 2012, Vol. 33 ›› Issue (18): 32-35.

• 工艺技术 • 上一篇    下一篇

高温米糠粕碱不溶蛋白的酶法提取

马永强1,2,殷嘉音1,2,周雪松3,张 娜1,2,王 雪1,2,杨 楠1,2   

  1. 1.哈尔滨商业大学食品工程学院 2.黑龙江省普通高等学校食品科学与工程重点实验室 3.黑龙江省北大荒米业集团有限公司
  • 收稿日期:2012-04-10 修回日期:2012-08-01 出版日期:2012-09-25 发布日期:2012-09-07
  • 通讯作者: 马永强 E-mail:Qyma1@hotmail.com
  • 基金资助:

    黑龙江省高校科技创新团队建设计划;哈尔滨市科技攻关计划项目资助

Enzymatic Extraction of Alkali Insoluble Protein from High Temperature Rice Bran Meal

Yongqiang MA,   

  • Received:2012-04-10 Revised:2012-08-01 Online:2012-09-25 Published:2012-09-07
  • Contact: Yongqiang MA E-mail:Qyma1@hotmail.com

摘要: 以高温米糠粕为基础原料,通过酶解能力比较,确定碱性蛋白酶对高温米糠粕中碱不溶性蛋白的作用效果最佳。通过单因素试验分析酶添加量、作用温度、pH值和酶解时间对蛋白提取效果的影响。通过正交试验确定最佳提取工艺:碱性蛋白酶添加量300U/g、提取温度55℃、pH8.5,蛋白提取率可达28.9%。

关键词: 高温米糠粕, 碱性蛋白酶, 蛋白提取率, 碱提法

Abstract: The effectiveness of four different proteases in hydrolyzing high temperature rice bran meal for enzymatic extraction of alkali insoluble protein was compared to identify alkaline protease as the best choice. The effects of alkaline protease dose, temperature, pH and hydrolysis time on extraction efficiency were explored by one-factor-at-a-time design. Using orthogonal array design, the optimal conditions of alkaline protease dose, temperature, and pH were determined to be 300 U/g, 55 ℃, and 8.5, respectively. Under these conditions, the extraction yield of alkali insoluble protein was up to 28.9%.

Key words: high temperature rice bran meal, alkaline protease, protein extraction rate, alkali extraction

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