脱脂米糠饼制备米糠多肽的研究  

Study on the Extraction of Rice Bran Polypeptides through Rice Bran Degreasing

作　　者：何东平[1] 张世宏[2] 姚理[2] 余愚[2] 

机构地区：[1]华中农业大学,湖北武汉430070 [2]武汉工业学院,湖北武汉430023

出　　处：《粮食与饲料工业》2004年第12期25-27,共3页Cereal & Feed Industry

摘　　要：详细介绍了用中性蛋白酶AS1.398水解米糠蛋白得到米糠多肽实验的工艺流程及操作步骤,对实验过程中的碱溶酸沉、煮沸、酶解、灭活、脱色、脱臭等进行了详细说明,通过正交优化实验得出酶水解米糠蛋白的最佳条件是pH值7.0、温度37℃、加酶量5%、酶水解时间3h。The procedure and operation steps of the experiment for extracting rice bran polypeptides by dint of hydrolyzing rice bran protein with neutral protease AS1.398 are presented, the experimental steps such as alkaline dissolving and acid settlement, boiling enzymatic hydrolysis, deactivation, decoloration, deodorization and so on are explained in detail, and the optimum conditions for producing rice bran protein by means of enzymatic hydrolysis have been obtained through orthogonal experiments, i.e. pH 7.0, temperature 37℃, enzyme added 5% and hydrolyzing time 3 h.

关 键 词：脱脂米糠 蛋白质 酶水解 多肽 

分 类 号：TQ914[化学工程]