大麦麦芽中抗酵母蛋白提取的最佳条件确定  

Extraction of Antiyeast Protein from Barley Malt and Determination of Optimum Conditions

作　　者：姜晓雷[1] 李明达[1] 陈霞[1] 董学艳[1] 赵睿[1] 赵长新[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品与生物技术学报》2010年第5期660-664,共5页Journal of Food Science and Biotechnology

基　　金：国家"十一五"国家科技支撑计划重点项目(2007BAK36B01)

摘　　要：利用响应面分析了硫酸提取抗酵母蛋白时的硫酸浓度,浸提时间和料液比3个单因对抗酵母蛋白提取率的影响,研究发现,最佳工艺条件为:硫酸浓度为0.051 mol/L、浸提时间为3.6 h、料液比为1∶5.75,在此条件下抗菌蛋白质量分数为391.8μg/g。In this study,the effect of ulfuric acid concentration,extraction time and ratio of water to material on the extraction of antiyeast protein from barley were determined,the optimum conditions of antiyeast protein extraction were described as follows∶sulfuric acid concentration 0.05 mol/L,extraction time 3.6 h,ratio of water to material 1∶5.75.with the optimum extraction conditions,the best extraction rate achieved at 391.8 μg/g.

关 键 词：大麦 抗酵母蛋白 响应面分析 

分 类 号：S512.3[农业科学—作物学]