哈尔滨商业大学学报（自然科学版）
哈爾濱商業大學學報（自然科學版）
합이빈상업대학학보（자연과학판）
Journal of Harbin University of Commerce (Natural Sciences Edition)
2015年
4期
435-438
,共4页
小麦麸皮%蛋白质%乳化性%持水性
小麥麩皮%蛋白質%乳化性%持水性
소맥부피%단백질%유화성%지수성
wheat bran%protein%emulsification stability%water holding capacity
以小麦麸皮为原料，采用碱性蛋白酶酶解制备小麦麸皮蛋白．以蛋白得率为指标，利用单因素和正交方法对小麦麸皮蛋白的制备工艺进行研究，结果表明酶解小麦麸皮蛋白的最佳工艺条件为固液比1∶10，碱性蛋白酶添加量0．5％，酶解时间5 h，酶解温度50℃，pH值为10．0．在此条件下，蛋白得率可以达到80．83％．同时对制备所得小麦麸皮蛋白的性质进行了研究，结果表明，小麦麸皮蛋白溶解性为63．6％，乳化性为68．3％，乳化稳定性为43．2％，持水性为1．38 g／g，吸油性为1．4 mL／g．
以小麥麩皮為原料，採用堿性蛋白酶酶解製備小麥麩皮蛋白．以蛋白得率為指標，利用單因素和正交方法對小麥麩皮蛋白的製備工藝進行研究，結果錶明酶解小麥麩皮蛋白的最佳工藝條件為固液比1∶10，堿性蛋白酶添加量0．5％，酶解時間5 h，酶解溫度50℃，pH值為10．0．在此條件下，蛋白得率可以達到80．83％．同時對製備所得小麥麩皮蛋白的性質進行瞭研究，結果錶明，小麥麩皮蛋白溶解性為63．6％，乳化性為68．3％，乳化穩定性為43．2％，持水性為1．38 g／g，吸油性為1．4 mL／g．
이소맥부피위원료，채용감성단백매매해제비소맥부피단백．이단백득솔위지표，이용단인소화정교방법대소맥부피단백적제비공예진행연구，결과표명매해소맥부피단백적최가공예조건위고액비1∶10，감성단백매첨가량0．5％，매해시간5 h，매해온도50℃，pH치위10．0．재차조건하，단백득솔가이체도80．83％．동시대제비소득소맥부피단백적성질진행료연구，결과표명，소맥부피단백용해성위63．6％，유화성위68．3％，유화은정성위43．2％，지수성위1．38 g／g，흡유성위1．4 mL／g．
In this paper , wheat bran was supposed as raw material , and alkaline protease was used to hydrolyze the protein .Making the protein yield as a target , chose univariate and quadrature methods to study on protein preparation of wheat bran .The results showed that the optimal conditions were as follows:solid-to-liquid ratio of 1∶10 , extraction time of 5 h with 0.5%addition of alkaline protease and pH value of 10.0 at the hydrolysis temperature of 50 ℃.Under these conditions , the yield of protein was 80.83%.The characteristics of protein from wheat bran were researched .The results showed that the solubility of protein was 63.6%; the emulsibility was 68.3%; the emulsion stability was 48.8%; the water holding capacity was 1.38 g/g, and the oil absorbency was 1.4 mL/g.
