超声波辅助酶法提取碎米中蛋白的研究

摘要

研究利用超声波辅助酶法提取稻谷加工业碎米中蛋白的工艺条件。探讨了加酶量、酶解时间、固液比、超声波功率及超声时间对蛋白提取率的影响。在单因素试验的基础上，通过正交试验得到最优提取条件为：最佳提取工艺条件是高温α-淀粉酶加酶量为20μL/g、酶解时间为2.5 h、超声时间为24 min，超声功率为380 W，此条件下水溶性蛋白的提取率为91.19%。%Ultrasound-assisted enzymatic extraction of protein from broken rice byproduct of cereal industry was studied in this paper, and the effect of enzyme addition amount, enzymatic time, ratio of solid to liquid, ultrasonic power and ultrasonic power time on protein yield was investigated. Biased on the single factor test the optimal extraction conditions was obtained with orthogonal experiment as follows: 20 μL/g enzyme addition amount of thermo stableα-amylase, 2.5 h enzymatic time, 24 min ultrasonic time and 380 W ultrasonic power, at this optimal conditions broken rice protein extraction rate was 91.19%.