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1.
The study investigated enzymatic pretreatment of oat bran, using Viscozyme L to enhance protein extraction. Response surface methodology (RSM) was used to study the effects of pretreatment variables of Viscozyme L concentration (6–30 FBG), pH (3.0–5.0), incubation time (0.5–2.5 h) and temperature (35–55 °C) on protein extraction from oat bran. The results indicated that the generated regression model represented the relationship between the independent variables and the responses. Protein extraction from oat bran was mainly affected by pH and incubation temperature. From the RSM-generated model, the optimum conditions of enzymatic pretreatment were identified as Viscozyme L concentration 30 FBG/10 g of oat bran, pH 4.6, incubation time 2.8 h and temperature 44 °C. Under the optimum conditions, the predicted protein extracted from oat bran was 55.7%, whereas, the experimental extracted protein was 56.2%. The RSM-predicted and experimental extracted proteins were not significantly different from each other. The enzymatic pretreatment method under the optimum conditions extracted significantly more protein (56.2%) than did the alkaline (pH 9.5) method (14.76%). Viscozyme L pretreatment of oat bran improved protein extraction.  相似文献   

2.
ABSTRACT: The effectiveness of 3 carbohydrases for protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20:1), α-amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55 °C), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ratio of 17:1, 87637 units amylase, and 50.9 °C. These results suggest that impure food-grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB.  相似文献   

3.
Aqueous solutions of medium oat bran flour were treated with four carbohydrases viscozyme, celluclast, alpha-amylase, and amyloglucosidase, and then extracted with equal volume of methanol. The resulting extracts were examined for their reducing sugar content, total phenolic content (TPC), oxygen radical scavenging absorbance capacity (ORAC), hydroxyl radical scavenging effect, superoxide scavenging activity, and ferrous ion chelating potential. The amount of reducing sugar increased form 2.0% in the control sample to 21.4% in the sample treated with four fungal beta-glucanase units/g of bran. The increase in reducing sugar was also associated with subsequent increase of other extractable compounds. The total phenolic content as measured by Folin-Ciocalteu’s method ranged from 0.50 to 4.80 mg of gallic acid equivalents/g of bran, whereas the ORAC values were 14.4-25.4 μM of Trolox equivalents/g of bran. All the samples treated with carbohydrases had higher TPC content and higher ORAC values than the control sample (no enzyme treatment). In the hydroxyl radical scavenging assay, except for the alpha-amylase treated sample, all other samples demonstrated a greater inhibition power than the control. These results indicated that pre-treatment of oat bran with cell wall degrading enzymes (i.e. carbohydrases) is a way to increase the amount of extracted phenols as well as the antioxidant properties of oat bran samples.  相似文献   

4.
燕麦麸皮浓缩蛋白提取工艺研究   总被引:4,自引:0,他引:4  
以燕麦麸皮为原料,采用碱提酸沉法制备燕麦浓缩蛋白。浸提过程在单因素实验基础上, 通过正交实验优化工艺参数,实验结果表明:温度50℃,料液比l∶18,pH 9.6,浸提时间30 min,提 取液在pH4.0条件下沉淀制备蛋白效果最佳;在此条件下,蛋白提取率达46.73%,产品纯度为 74.36%。  相似文献   

5.
针对小米分离蛋白(MPI)提取率不高,蛋白质含量低的问题,本文对比碱法与5种酶法的提取效果,结果三酶复合法(α-淀粉酶/糖化酶/复合纤维素酶)所得MPI提取率、蛋白质含量高。除碱法外,酶法提取对MPI的分子质量分布及二级结构无影响。在6种单因素试验基础上,选取pH值、温度、加酶量及酶解时间为影响MPI蛋白质含量的主要因素,以MPI蛋白质含量为响应值做Box-Behnken响应面分析,构建数学回归模型。试验结果表明:三酶复合法提取高蛋白质含量MPI最佳工艺条件为:pH 4.7,酶解温度48℃,加酶量2.2%,酶解时间10 h。该处理条件下MPI蛋白质含量达(69.49±0.23)%。  相似文献   

6.
Wheat bran, an important by-product of the cereal industry, is rich in potentially health-promoting phenolic compounds. In this paper, the phenolic compounds from wheat bran were extracted by ultrasound-assisted extraction technology. The experiments were carried out according to a five level, three variable central composite rotatable design (CCRD), and the best possible combination of solvent concentration, extraction temperature and extraction time with the application of ultrasound, for maximum extraction of phenolic compounds from wheat bran, was obtained, through response surface methodology (RSM). The optimum extraction conditions were as follows: ethanol concentration, 64%; extraction temperature, 60 °C; and extraction time, 25 min; and the extraction time was the most significant parameter for the process. Under the above-mentioned conditions, the experimental total phenolic content was 3.12 mg gallic acid equivalents/g of wheat bran tested, which is well matched with the predicted content.  相似文献   

7.
提取米糠蛋白的探讨   总被引:14,自引:0,他引:14  
研究了碱法和酶法提取米糠蛋白的方法,并对其结果进行了分析,得出酶法提取的最佳作用方法。实验证明,用复合多糖酶与戊聚糖酶作用,可以有效地提取米糖中的蛋白质。  相似文献   

8.
C.B. Fabian 《LWT》2010,43(2):375-1485
Precipitation of rice bran protein, a high-quality nutritional protein, using polysaccharides (alginate and carrageenan) was investigated at various pH, temperature and amount of polysaccharide with the objective of obtaining higher protein recovery and possible wider industrial application. Both alginate and carrageenan were found to be effective in precipitating rice bran protein. At pH 3.5, the maximum amount of protein precipitated were 95% for a carrageenan-to-protein ratio of 2:1, and 93% for an alginate-to-protein ratio of 1:1. However, change of temperature (20-55 °C) did not have a significant effect (p > 0.05) on the amount of protein precipitated. The precipitate formed using alginate and carrageenan had protein content of 42.15 and 26.48 g/100 g of precipitate, respectively. The freeze dried product obtained from the rice bran extract precipitated with polysaccharides was capable of forming foam and emulsion, indicating its possible utilization as a food ingredient.  相似文献   

9.
A maize bran/oat flour extruded breakfast cereal was developed as a novel source of an antioxidant and complex polysaccharides. Six levels of maize bran/oat flour were formulated (0, 10, 20, 30, 40 and 50%, w/w). The breakfast cereal containing 30% maize bran was the most accepted by consumers. A 100 g serving of this cereal formulation provides 0.2 g of ferulic acid, and 8 g of complex polysaccharides, which includes 1.2 g of β-glucans and 6.8 g of arabinoxylans. This cereal breakfast could be an alternative to maize bran, which is a by-product scarcely used for human consumption.  相似文献   

10.
Extraction of secoisolariciresinol from seed hulls and whole seeds of flax was improved using an enzymatic step with cellulase R10 from Trichoderma reesei that allowed better yield as compared to β-glucosidase. The cellulase assisted extraction process was further optimised for different parameters such as duration and concentration of hydromethanolic extraction, duration of alkaline hydrolysis, pH, duration and incubation temperature as well as enzyme concentration. Best results were obtained using a method including the following successive steps: 16 h of 70% hydromethanolic extraction, 6 h of 0.1 M sodium hydroxide hydrolysis followed by a 6 h incubation with 1 unit ml−1 of cellulase R10 in 0.1 M citrate–phosphate buffer pH 2.8 at 40 °C. Under these conditions, all forms of the main flax lignan were recovered as the aglycone form, i.e. secoisolariciresinol. Highest yields in secoisolariciresinol diglucoside (SDG) equivalent reached 7.72% of flaxseed hull (cv. Baladin) dry weight and 2.88% of whole seed (cv. Barbara) weight, thus allowing a significant improvement in comparison with published methods.  相似文献   

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