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．%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.
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