薏仁米糠蛋白酶法提取工艺的优化  

Optimization of extraction technology of adlay bran protein by enzymatic method

作　　者：任勰珂 陈莉[1,2] 卢红梅[1,2] 高冰[3] 贾青慧[4,2] 王珍[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]湖北工业大学生物工程与食品学院,湖北武汉430068 [4]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《中国酿造》2017年第7期167-171,共5页China Brewing

基　　金：贵州省科技合作计划(LH[2015]7668)

摘　　要：为了研究酶法提取薏仁米糠蛋白的最佳工艺,在单因素试验的基础上,采用Box-Benhnken试验设计,利用响应面法优化薏仁米糠蛋白的提取条件。分析回归方程确定薏仁米糠蛋白提取率的影响因子,确定最佳提取工艺为料液比1∶29(g∶mL),酶解温度50℃,酶解时间1.5 h,酶解pH 9.8。在此最佳提取工艺条件下,薏仁米糠蛋白平均提取率79.66%,产品纯度为73.42%。In order to research the optimum extraction technology of adlay bran protein by enzymatic method, on the basis of single factor experiments, the extraction conditions of adlay bran protein were optimized by Box-Benhnken experiments design and response surface methodology. The influence factors on adlay bran protein extraction rate were analyzed by regression equation, and the optimum extraction technology conditions were identified as solid-liquid ratio 1：29（g：ml）, enzymolysis temperature 50℃, time 1.5 h and pH 9.8. Under the optimum extraction conditions, the average extraction rate of adlay bran protein was 79.66% and purity of the products was 73.42%.

关 键 词：薏仁米糠蛋白 提取 酶法 响应面优化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]