酶法提取蒸谷米糠蛋白的响应面分析  

The Enzymatic Extraction of Parboiled Rice Bran Protein was Analysed with Response Surface

作　　者：吕银德 赵俊芳 朱永义[2] 

机构地区：[1]漯河市食品工业学院,河南漯河462000 [2]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2009年第4期44-46,54,共4页Grain Processing

摘　　要：以脱脂蒸谷米糠为原料,采用酶法提取蒸谷米糠蛋白,结合响应面分析确定最佳工艺条件为:反应时间为2.4 h、反应温度为50℃、pH值为7.5、加酶量为1%、酶解率为53.8%。同时由响应面可知,对酶解效果影响最大的因素为温度,其它依次为pH值、加酶量、反应时间。The extraction of parboiled rice bran protein with enzymatic treatment was introduced.Through with response surface analysis,the optimum conditions of enzymatic extraction were discussed.The results showed that under extraction time 2.4 h,temperature 50 ℃,pH value 7.5 and conditions of enzyme addition 1%,the enzyming yields were 53.8%.The biggest reason of enzymatic extraction was temperature and then pH,conditions of enzyme addition and extraction time.

关 键 词：蒸谷米糠蛋白 提取 响应面分析 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]