酶法提取大米蛋白的研究  

STUDY ON THE EXTRACTION OF RICE PROTEIN BY ENZYMES

作　　者：宋娜[1] 刘学文[1] 曾里[1] 

机构地区：[1]四川大学食品系,四川成都610065

出　　处：《食品研究与开发》2008年第8期61-64,共4页Food Research and Development

摘　　要：采用4种蛋白酶水解大米蛋白,比较提取率后得出碱性蛋白酶为最优酶。采用单因素实验分别考察温度、加酶量、料液比、水解时间和pH对该酶提取大米蛋白的影响。通过正交实验确定了最佳工艺条件为:温度60℃、加酶量(E/S)1.5%、pH9.5、料液比1∶6、水解时间4 h。在此条件下,蛋白质的提取率可达76.42%。The rice protein was extracted by 4 kinds of protease enzymes. Alcalase was the optimal hydrolysis enzyme with the compare of extraction efficiency. The effects of reaction temperature, solid-liquid ratio, reaction time, added enzyme amount and pH on extraction efficiency of the hydrolysis of rice protein were considered in the extracting process. Then through the orthogonal experiment, the optimum technological conditions were as follow： temperature 60 ℃, pH 9.5, enzyme amount （E/S） 1.5 %, solid-liquid ratio 1：6 and time 4 h. In these conditions, the extraction efficiency of protein was 76.42 %.

关 键 词：大米蛋白 碱性蛋白酶 酶解 提取 

分 类 号：TS201.21[轻工技术与工程—食品科学]