碱性蛋白酶提取大米水解蛋白的研究  

Study on the Extraction Method of Rice Protein Hydrolysate with Alcalase

作　　者：赵丛丛[1] 曾里[1] 宋娜[1] 曾凡骏[1] 

机构地区：[1]四川大学食品科学与工程系,四川成都610065

出　　处：《食品与发酵科技》2010年第1期85-88,共4页Food and Fermentation Science & Technology

摘　　要：通过单因素和正交试验研究了温度、pH值、加酶量、料液比、时间对碱性蛋白酶提取大米水解蛋白的影响。正交实验优化得出最佳工艺条件为:温度60℃、pH值9.5、加酶量1.5mL/100g、料液比1:6、提取时间4h。在该工艺条件下,蛋白提取率为76.42%。The extraction method of rice protein hydrolysate by Alcalase 2.4L was studied, and the effects of temperature, pH, enzyme/substrate, material-liquid ratio and time on extraction efficiency of rice protein were analyzed. The optimum condition of the extraction were determined by orthogonal experiment. The results were as follows： temperature 60℃, pH 9.5, enzyme/substrate 1.5mL/100g, and material-liquid ratio： 1：6 and time 4h. The protein extraction rate was 76.42%.

关 键 词：碱性蛋白酶 大米蛋白 提取 

分 类 号：TQ932.1[化学工程]