响应面分析法优化酶法提取米糠蛋白工艺  

Optimization of enzymatic extraction conditions for rice bran protein by response surface methodology

作　　者：廖宇杰 万端极[2] 吴正奇[2] 马超[1] 吴尧[1] 

机构地区：[1]湖北工业大学化学与环境工程学院,武汉430068 [2]湖北工业大学膜技术研究所,武汉430068

出　　处：《食品科技》2014年第4期169-173,共5页Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD33B03)

摘　　要：以米糠蛋白提取率为指标,利用碱性蛋白酶水解提取米糠蛋白,对影响米糠蛋白提取率的各因素进行了研究。在单因素基础上,采用Box-Behnken试验设计及响应面分析法优化米糠蛋白的提取工艺条件。研究结果表明,加酶量对米糠蛋白提取率的影响最大,液料比次之,提取pH值和提取温度影响较小。优化后的提取工艺条件为:加酶量1.1%、液料比10:1、pH值8.5、提取温度55℃,在此条件下,米糠蛋白提取率为63.06%。To establish a highly efficient extraction technology, rice bran was used as material to extract rice bran protein by atcalase in different conditions were studied. The single factor tests and Box-Behnken experimental design was used to investigate the effects of enzyme dosage, liquid-solid ratio, pH and temperature. The experimental result showed the experimental optimum conditions were determined by alcalase concentration 1.1%, liquid-solid ratio 10：1, pH8.5, temperature 55 ℃. Under these conditions, the extraction rate reached 63.06%.

关 键 词：米糠蛋白 碱性蛋白酶 提取率 响应面分析法 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]