燕麦蛋白的制备工艺研究  

Study on preparation technology for oat protein

作　　者：李桂娟[1] 樊守瑞[1] 尤伟[1] 程桂茹[1] 穆兴文[1] 

机构地区：[1]长春工业大学化学工程学院,吉林长春130012

出　　处：《食品与机械》2009年第1期120-123,共4页Food and Machinery

基　　金：吉林省科技发展计划资助项目(编号:20070930-02)

摘　　要：为得到质量良好的纯化燕麦蛋白产品,采用碱酶两步法制备燕麦蛋白,通过正交试验优化工艺条件,利用凯氏定氮法进行蛋白质含量测定。在液料比、温度、pH、提取时间单因素试验的基础上,确立碱提最佳工艺条件为:温度40℃,液料比1∶12(V∶W),pH9.6,提取时间30min,在此条件下,蛋白质提取率46.73%,纯度69.75%。进一步用α-淀粉酶对燕麦蛋白进行纯化,最佳酶解条件为:加酶量60U/g,pH6.0,温度50℃,时间30min,蛋白质提取率58.57%,纯度86.65%。In order to purify oat protein and obtain the product with good quality, the oat protein was prepared by alkali dissolution and enzyme hydrolysis, and technological conditions were optimized by orthogonal experiments. The content of protein was determined by Micro - kjeldabl method. On the basis of the single factor experiment, optimum conditions of alkaline extraction were determined as tollows： extraction temperature 40 ℃, ratio of material and liquid 1 ： 12（ V ： W）, pH 9.6 and extraction time 30 rain. Under this condition, the extraction rate of protein was 46.73%, and the purity reached 69.75%. The oat protein was further purified by using α - amylase. The optimum hydrolytic condition was determined as follows： enzyme cuncentration 60 U/g, pH 6.0, temperature 50 ℃, and time 30 min. Under this condition, the extraction rate of protein was 58.57%, and the purity reached 86.65%.

关 键 词：燕麦 蛋白 Α-淀粉酶 分离纯化 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]