粮食加工
糧食加工
양식가공
GRAIN PROCESSING
2009年
4期
44-46,54
,共4页
蒸谷米糠蛋白%提取%响应面分析
蒸穀米糠蛋白%提取%響應麵分析
증곡미강단백%제취%향응면분석
parboiled rice bran protein%extraction%analysed with response surface
以脱脂蒸谷米糠为原料,采用酶法提取蒸谷米糠蛋白,结合响应面分析确定最佳工艺条件为:反应时间为2.4 h、反应温度为50℃、pH值为7.5、加酶量为1%、酶解率为53.8%.同时由响应面可知,时酶解效果影响最大的因素为温度,其它依次为pH值、加酶量、反应时间.
以脫脂蒸穀米糠為原料,採用酶法提取蒸穀米糠蛋白,結閤響應麵分析確定最佳工藝條件為:反應時間為2.4 h、反應溫度為50℃、pH值為7.5、加酶量為1%、酶解率為53.8%.同時由響應麵可知,時酶解效果影響最大的因素為溫度,其它依次為pH值、加酶量、反應時間.
이탈지증곡미강위원료,채용매법제취증곡미강단백,결합향응면분석학정최가공예조건위:반응시간위2.4 h、반응온도위50℃、pH치위7.5、가매량위1%、매해솔위53.8%.동시유향응면가지,시매해효과영향최대적인소위온도,기타의차위pH치、가매량、반응시간.
The extraction of parboiled rice bran protein with enzymatic treatment was introduced.Through with response surface analysis,the optimum conditions of enzymatic extraction were discussed.The results showed that under extraction time 2.4 h,temperature 50 ℃,pH value 7.5 and conditions of enzyme addition 1%,the enzyming yields were 53.8%.The biggest reason of enzymatic extraction Writ8 temperature and then pH.conditions of enzyme addition and extraction time.
