The foam powder with high protein content is obtained from rice dregs after removal of sugar, enzymatic hydrolysis, decoloration and spray dying. It is milky and odorless. It also has excellent foaming properties. In the single factor test, enzyme dosage, enzymatic time, and the ratio of stuff to liquid have lager impact on foaming ability. Then the response surface methodology ( RSM) is used to optimize the conditions of enzymatic hydrolysis of neutral protease. The mechanism of the increase of foaming ability is also explained by high performance liquid chromatogra-phy ( HPLC ) and scanning electron microscopy ( SEM). The result shows that the optimum conditions are as follows: enzyme dosage/substrate (E: S) is 1. 33% ; enzymatic time is 2. 16 h;and the ratio of stuff to liquid is 1: 10. The highest foaming ability in theory is 277 mL and the actual value is 275 mL.%米渣经脱糖,酶解,脱色,喷雾干燥制得乳黄色,无异味,蛋白含量高,发泡性能良好的蛋白发泡粉.在单因素试验的基础上,选择对发泡力影响较大的3个因素(加酶量,酶解时间,料液比)进行响应面试验,通过SAS软件分析,对中性蛋白酶酶解米渣的条件进行优化.并通过高效液相凝胶色谱和扫描电镜从微观层面解释了发泡粉发泡性能增加的机理.结果表明,最佳酶解条件为:加酶量1.33％,酶解时间2.16h,料液比1∶10.理论预测最大发泡力为277 mL,经验证,酶解液最大发泡力为275 mL.
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