酶法提取燕麦蛋白的研究  

Study on extraction of oat protein by enzymatic method

作　　者：张晓平[1] 冯涛[1] 赵世锋 刘永国[1] 兰社益[1] 任清[1] 

机构地区：[1]北京工商大学植物资源研究开发北京市重点实验室,北京100037 [2]张家口市农业科学院,张家口075000

出　　处：《食品科技》2009年第5期170-174,共5页Food Science and Technology

摘　　要：采用酶法从燕麦麸皮中提取燕麦蛋白,根据Alcalase、Neutrase、Protamex3种酶对燕麦蛋白提取率的影响,确定Alcalase为最佳酶制剂。通过单因素实验和正交实验,得到Alcalase提取燕麦蛋白的最佳条件为加酶量(E/S)为3%、pH值为8.5、料液比为1∶22、温度为65℃、提取时间为180min,在此条件下燕麦蛋白的提取率可达85.34%。In the experiment the oat protein was extracted from oat bran with enzymatic method. By dint of the test in which the extraction rate of oat protein extracted with three different proteases of Alcalase, Neutrase and Protamex was studied, the optimum protease was Alcalase. By single-factor experiment and orthogonal experiment, the optimum process conditions with Alcalase were as follows： enzyme dosage （E/S） 3%, enzymolysis pH8.5, material-water ratio 1：22, enzymolysis temperature 65 ℃ and enzymolysis time 180 rain. Under these conditions, the extraction rate of oat protein could amount to 85.34%.

关 键 词：燕麦麸皮 燕麦蛋白 酶法 提取 ALCALASE 

分 类 号：TS209[轻工技术与工程—食品科学]