燕麦多肽的制备工艺研究  

Extraction and Purification of Oat Peptides

作　　者：崔炳群[1] 

机构地区：[1]广东省食品工业研究所广东省食品工业公共实验室,广东广州510308

出　　处：《现代食品科技》2012年第8期1040-1042,共3页Modern Food Science and Technology

摘　　要：本实验以燕麦麸为原料,采用酶法技术提取燕麦多肽。实验以燕麦多肽的得率为指标,采用单因素实验与正交实验方法研究燕麦多肽提取工艺的影响因素及确定新法提取工艺的主要参数:加水量18倍,反应温度50℃,以碱性蛋白酶作为水解用酶,酶添加量为1.0%。经过验证,此工艺可使燕麦多肽得率达到18.9%。膜过滤纯化后的燕麦多肽纯度可达87.4%。Oat bran peptiedes were using enzyme technology with the method of single factor experiments and orthogonal experiments. Alkaline protease was found as the best enzyme and the optimum extration conditions were determined as： the ratio of water to materials 18：1, temperature 50 ℃, and ,the enzyme dosage 1.0%. After verification, oat peptide extraction rate of this process reached 18.9%. The purity of polypeptide after membrane filtration purification up to 87.4%.

关 键 词：酶法提取 燕麦多肽 得率 膜过滤 

分 类 号：TQ936.16[化学工程]