酶法提取燕麦蛋白及脱色工艺的研究  

Study on extraction of oat protein by enzymatic method and the decolouring technology

作　　者：张晓平[1] 任清[1] 蒋琼[1] 赵世锋 兰社益[1] 董银卯[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,河北张家口075000

出　　处：《食品工业科技》2009年第6期268-270,274,共4页Science and Technology of Food Industry

摘　　要：通过正交实验,确定了利用Alcalase从燕麦麸皮中提取燕麦蛋白及YD-303处理燕麦蛋白提取液脱色的工艺条件。结果表明,Alcalase提取燕麦蛋白的最佳条件为:加酶量(E/S)为3%,pH为8.5,料液比为1:22,温度为65℃,提取时间为180min。YD-303处理燕麦蛋白提取液脱色最优工艺为:添加量(g/mL)为1.5%,pH为3.5,温度为40℃,脱色时间为75min。Adopting orthogonal experimental design,the optimum conditions for oat protein extraction from oat bran and decolouring technology were determined. The results showed that the optimum process conditions with Alcalase were as follows, enzyme dosage （E/S） 3%, enzymolysis pHS.5, materialwater ratio 1：22, enzymolysis temperature 65% and enzymolysis time 180min.The optimum decoloration conditions with YD-303 were as follows： quantity of activated carbon 1.5%, pH3.5 ,temperature 40℃. adsorption time 75min

关 键 词：燕麦蛋白 酶法 提取 活性炭 脱色 

分 类 号：TS201.2[轻工技术与工程—食品科学]