| 酶改性制备米糠浓缩蛋白的研究 |
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| 引用本文： | 刘颖,田文娟,王佳瑞,马永强. 酶改性制备米糠浓缩蛋白的研究[J]. 食品工业, 2011, 0(3) |
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| 作者姓名： | 刘颖 田文娟 王佳瑞 马永强 |
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| 作者单位： | 哈尔滨商业大学食品工程学院;哈尔滨市产品质量监督检验院; |
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| 基金项目： | 哈尔滨市科技攻关重大项目(2009AA6BN074) |
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| 摘 要： | 为改善碱溶酸沉法提取的米糠浓缩蛋白产品的功能特性,以米糠蛋白为原料,用氮溶解指数和水解度为指标对中性蛋白酶、碱性蛋白酶、复合蛋白酶、木瓜蛋白酶、风味蛋白酶进行筛选,确定碱性蛋白酶为最佳的改性用酶,并通过单因素和正交试验优化出碱性蛋白酶最佳改性条件为:底物浓度3%,酶用量1 500 U/g,温度55℃,pH8.5,时间4 h。在最佳条件下,米糠蛋白的氮溶解指数从35.6%提高到95.42%。
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| 关 键 词： | 米糠蛋白 酶改性 氮溶解指数 |
Preparation of Rice Bran Protein by Enzyme Modification |
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| Liu Ying,Tian Wen-juan,Wang Jia-rui,Ma Yong-qiang .College of Food Engineering,Harbin University of Commerce .Harbin Institute of Supervision , Testing on Product Quality. Preparation of Rice Bran Protein by Enzyme Modification[J]. The Food Industry, 2011, 0(3) |
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| Authors: | Liu Ying Tian Wen-juan Wang Jia-rui Ma Yong-qiang .College of Food Engineering Harbin University of Commerce .Harbin Institute of Supervision Testing on Product Quality |
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| Affiliation: | Liu Ying1,Tian Wen-juan1,Wang Jia-rui2,Ma Yong-qiang1 1.College of Food Engineering,Harbin University of Commerce(Harbin 150076) 2.Harbin Institute of Supervision and Testing on Product Quality(Harbin 150036) |
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| Abstract: | In order to improve the rice bran concentration protein product function characteristic which is extracted by alkali and sink by acid,Using rice bran protein as the raw material and using nitrogen solubility index and degree of hydrolysis as the indicator,select the best modified protease from the neutrase,alcalase,protamex,papain,and flavourzyme.Finally identify alcalase is the best modified protease.Ascertaining the optimum decompose condition via single factor experiment and orthogonal experiment: substr... |
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| Keywords: | rice bran protein protease modification nitrogen solubility index |
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