用NaHSO_3浸泡与α-淀粉酶水解提取薏苡仁蛋白工艺的研究  

Study on extraction technology of protein from coix by soak in NaHSO_3 solution and α-amylase hydrolysis

作　　者：吕鹏[1] 王常青[1] 王海凤[1] 刘佳璐[2] 许洁[1] 赵陈勇[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]山西大学化学化工学院,山西太原030006

出　　处：《食品工业科技》2011年第10期381-383,共3页Science and Technology of Food Industry

摘　　要：研究了用NaHSO3浸泡与α-淀粉酶水解提取薏苡仁蛋白的工艺,实验结果表明,在45℃下,用pH5.0浓度为0.4%的NaHSO3溶液浸泡薏苡仁粉15h时,薏苡仁蛋白的溶出效果最好。在此基础上,通过正交实验发现,用高温淀粉酶水解淀粉提取薏苡仁蛋白的最佳条件为:每克淀粉加200Uα-淀粉酶,在80℃下水解4h。在此条件下所得样品蛋白含量可达60.8%,淀粉残留为14.1%。The extraction technology of protein from coix by soak in NaHSO3 solution and a-amylase hydrolysis was studied,the results showed that it was best for solution of protein from coix to soak coix flour in 0.4% NaHSO3 solution for 15h at 45℃and pH5.0. Then the optimum conditions about extraction of protein from coix by a-amylase were determined through the orthogonal experiment on this basis,which were a-amylase amount 200U/g starch,time 4h and temperature 80℃. In the conditions,the final product contained protein 60.8%, and starch 14.1%.

关 键 词：薏苡仁蛋白 高温淀粉酶 提取 亚硫酸盐浸泡 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]