籼米黄淀粉中蛋白质提取工艺的优化  

Technology optimization of extracting protein from indica rice yellow starch

作　　者：易翠平[1] 高文明[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410004

出　　处：《长沙理工大学学报（自然科学版）》2015年第2期100-105,共6页Journal of Changsha University of Science and Technology:Natural Science

基　　金：国家自然科学基金资助项目(31301404)

摘　　要：采用单因素试验和响应面分析法优化了耐高温α-淀粉酶提取籼米黄淀粉中蛋白质的主要工艺参数。试验结果表明,当黄淀粉浆浓度为10%、酶量为4 500U/mL、酶解温度为95.00℃、酶解时间为4.60h、CaCl2添加量为0.086g/mL时,籼米黄淀粉酶解产物中的蛋白质含量最高达80.52%,蛋白质提取率可达到95.42%。Based on the single factor experiments and respose surface analysis, the technolo- gy of extracting protein from indica rice yellow starch by thermostable a-amylase was op- timazed. The results demonstrated that the suitable conditions were the volume of enzyme of 4 500 U/mL, enzymolysis temperature of 95 ℃, hydrolysis time of 4.6h and addition of CaCl2 of 0.086 g/mL. On these conditions, the contraction of protein in the enzymolysis product reached the maximum of 80.52% and protein extraction rate can arrive at 95.42%.

关 键 词：籼米黄淀粉 蛋白质 耐高温Α-淀粉酶 响应面分析法 提取工艺优化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]