酶法提取黄酒糟蛋白工艺研究  

Study on Enzymic Extraction Technology of the Rice Wine Grains Stillage Protein

作　　者：左楠楠[1] 王晓伟[1] 金海如[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《山西农业科学》2012年第12期1305-1307,1318,共4页Journal of Shanxi Agricultural Sciences

摘　　要：黄酒糟是我国丰富的低值蛋白资源,通过蛋白酶法提取可获得高附加值产品。通过单因素试验和正交试验,确定了碱性蛋白酶提取黄酒糟蛋白的最佳工艺条件,即:加酶量2.0%,温度65℃,料液比1∶10,pH值8.5,反应时间240 min。此工艺下蛋白提取率为72.25%。Rice wine grains stillage is abundant low value protein resources in China and through enzymic extraction high value products could be got.Through single factor and orthogonal experiment the optimum conditions for enzymic extraction of protein were determined and they were: enzyme dosage 2%,temperature 65 ℃,the ratio of stuff to water 1∶10,pH 8.5 and reaction time 240 min.Under these conditions,the protein extraction rate was 72.25%.

关 键 词：黄酒糟蛋白 碱性蛋白酶 蛋白提取率 提取工艺 

分 类 号：TS261.9[轻工技术与工程—发酵工程]