脱脂麦胚蛋白的分离制备  

Separation and Preparation of Defatted Wheat Germ Protein

作　　者：梁丽琴[1] 扶庆权[2] 冯丽青[2] 王振锋[3] 

机构地区：[1]山西师范大学生命科学学院,山西临汾041004 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002 [3]山西师范大学化学与材料科学学院,山西临汾041004

出　　处：《现代食品科技》2006年第2期120-123,共4页Modern Food Science and Technology

基　　金：河南省科技攻关项目(0424290041);郑州市重大科技攻关项目(NO.2002BA02)

摘　　要：本文对脱脂麦胚蛋白的分离制备分别用碱法和酶法进行了对比研究。结果表明,碱法制备脱脂麦胚蛋白的最佳工艺条件:pH值10,时间60min,温度45℃,固液比1:16,提取率为78.97%,酸沉条件:pH值4.2,得率为66.16%;木瓜蛋白酶法制备脱脂麦胚蛋白的最佳工艺条件:pH值5,时间60min,温度60℃,加酶量3000U/g,提取率可达97.98%,酸沉条件:pH值4.2,得率为78.15%。This paper researched the separation and preparation of defatted wheat germ protein by contrast. The result showed that the conditions of the optimal exrtaction of defatted wheat germ protein with alkali-extracting were as follows： extracting pH value was 10, extracting time was 60 minutes, extracting temperature was 45℃, the ratio of water to solid was 16mL/mg and extracting ratio was 78.97%; when the pH value of acid-depositing is 4.2, the obtain ratio was 66.16%. The conditions of the optimal extraction of defatted wheat germ protein with papain-extracting was follows： extracting time was 60 min, extracting temperature as 60℃, the quantity of papain added was 3000U/g, extracting ratio was 97.98%; when the pH value of acid-depositing is 4.2, the obtain ratio was 78.15 %.

关 键 词：脱脂麦胚 蛋白 木瓜蛋白酶 

分 类 号：TS201[轻工技术与工程—食品科学]