纤维素酶法制备米糠蛋白的工艺优化研究  

Optimization on preparation rice bran protein with cellulase

作　　者：张业辉[1] 乔展[1] 罗宝剑 张名位[1] 魏振承[1] 

机构地区：[1]广东省农科院蚕业与农产品加工研究所,广东广州510610 [2]黑牛食品股份有限公司,广东汕头515064

出　　处：《广东农业科学》2013年第6期96-99,共4页Guangdong Agricultural Sciences

基　　金：国家公益性行业(农业)科研专项(201303071);国家"863"计划项目(2013AA102208-6);农业部"948"项目(2011-G8-5);广州市科技攻关重点项目(11BppZXbb1110023);广东省星火计划项目(2012A020602097);广东省农业科学院院长基金(201105)

摘　　要：采用纤维素酶酶解短时微波稳定化的米糠,以蛋白提取率为指标,通过单因素试验分别研究酶解时间、酶解温度、pH值、加酶量和碱提时间对米糠蛋白提取率影响。在单因素试验结果的基础上,采用Box-Behnke响应面方法优化纤维素酶法制备米糠蛋白的工艺条件,结果表明:纤维素酶添加量为475 U/g、温度为42.7℃、pH值为7.23的条件下,酶解2.5 h,再以pH值9.0碱提45 min,在此条件下米糠蛋白的理论提取率达到81.86%,而验证试验的蛋白提取率为81.25(±0.80)%,接近理论值。In order to solve low protein extraction, we establish an optimal cellulase hydrolysis process for protein from rice bran. Short-term microwave stabilized rice bran was hydrolysis by ceUulase. By measuring the degree of rice bran protein extraction, while hydrolysis time, temperature, pH, dosage of enzyme, and extraction time were studied by single factor optimal test. On the basis of single factor test, we used Box-Behnke response surface methodology to optimize the process for rice bran protein. The results showed that the best condition was following： temperature of 42.7 ℃, pH 7.23, dosage of cellulase 475 U/g, hydrolysis time 2.5 h, and 45 min at pH 9.0. Under these conditions, rice bran protein theoretical extraction was 81.86%, while protein extraction was （81.25±0.80）% in verification test. The actual value was close to the theoretical value.

关 键 词：纤维素酶 稳定化米糠 米糠蛋白 提取率 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]