| 酶法提取玉米胚芽蛋白的工艺优化 |
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| 引用本文： | 皮钰珍,刘彦妮,岳喜庆,尹伊.酶法提取玉米胚芽蛋白的工艺优化[J].食品科技,2011(7):157-160. |
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| 作者姓名： | 皮钰珍 刘彦妮 岳喜庆 尹伊 |
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| 作者单位： | 沈阳农业大学食品学院; |
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| 摘 要： | 玉米胚芽蛋白是一种优质植物蛋白,其必需氨基酸种类齐全,营养价值高,同时具有多种生理功能,在食品加工中可作为一种理想的植物蛋白质添加物,研究了使用酶法提取玉米胚芽蛋白的工艺参数,通过单因素实验和响应曲面法确定了提取玉米胚芽蛋白的最佳工艺条件:料液比1:6.8g/mL,加酶量3000u/g料,酶解温度60℃,酶解时间180min,pH7.0,此条件玉米胚芽蛋白的提取率可达到31.06%。
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| 关 键 词： | 玉米胚芽蛋白 酶法提取 响应面分析法 |
Corn germ protein enzymatic extraction process optimization |
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| PI Yu-zhen,LIU Yan-ni,YUE Xi-qing,YIN Yi.Corn germ protein enzymatic extraction process optimization[J].Food Science and Technology,2011(7):157-160. |
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| Authors: | PI Yu-zhen LIU Yan-ni YUE Xi-qing YIN Yi |
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| Affiliation: | PI Yu-zhen,LIU Yan-ni*,YUE Xi-qing,YIN Yi(Food Science College,Shenyang Agricultural University,Shenyang 110866) |
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| Abstract: | Corn germ protein is a high quality vegetable protein,essential amino acid full range of its high nutritional value,but also has a variety of physiological functions;in food processing plants can be used as an ideal protein supplement.In this paper,the use of enzymatic extraction of corn germ protein processing parameters,the single factor experiments and response surface method to determine the extraction of corn germ protein optimum conditions:liquid ratio 1:6.8 g/mL,the amount of enzyme 3000 u/g material... |
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| Keywords: | corn germ protein enzymatic extraction response surface analysis |
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