黄酒糟蛋白质的酶法提取工艺研究  

On Technology for Extracting Protein from Yellow Distillers’ Grains by Enzyme

作　　者：舒进[1] 过世东[1] 方燕[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《粮食与饲料工业》2005年第6期30-31,共2页Cereal & Feed Industry

摘　　要：利用响应面分析法(RSM)对黄酒糟蛋白酶法提取工艺条件进行优化,得出木瓜蛋白酶提取黄酒糟蛋白质最佳条件为加酶量1.5%、pH值7.6、液固比13.8∶1、时间4.7h、温度59.5℃。The technological conditions for extracting protein from yellow distillers’ grains through enzyme method were optimized by means of response surface method (RSM). The obtained optimum conditions for extracting protein from yellow distillers’ grains by papain were enzyme amount 1.5%, pH value 7.6, liquid-solid ratio 13.8∶1, time 4.7 h and temperature 59.5℃.

关 键 词：黄酒糟 蛋白质 提取 响应面法 

分 类 号：TS201.25[轻工技术与工程—食品科学]