玉米黄粉酶解提取浓缩蛋白工艺优化研究  

Optimization of Enzymatic Extraction Technology of Concentrated Protein from Corn Gluten Meal

作　　者：李梦琴[1] 李运罡[1] 吴坤[1] 王志豪[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2008年第8期269-271,共3页Food Science

基　　金：河南省重大科技攻关项目(072101110)

摘　　要：通过单因素试验和响应曲面法,优化了采用低温α-淀粉酶酶解提取玉米黄粉浓缩蛋白的条件。所得最佳工艺为料液比1:4、酶用量36U/g玉米黄粉、温度40℃、时间90min、pH值6.2。该条件下玉米黄粉浓缩蛋白纯度达到78.96%,得率为80.13%。The technology of enzymatic extraction of concentrated protein from corn gluten meal （CGM） was optimized by mono-factor test and response surface methodology.The results showed that the optimum conditions are as follows： ratio of solid to liquid 1：4, enzyme amount 36 U α -amylase/g CGM, temperature 40℃, pH 6.2 and enzymatic hydrolysis time 90 min. Under these conditions, the purity of CGM concentrated protein reaches 78.96%, and its yield is 80.13%.

关 键 词：玉米黄粉 浓缩蛋白 酶法 响应曲面法 

分 类 号：TQ93[化学工程]