植酸酶在米糠谷蛋白提取中应用的研究

以脱脂米糠分级去除清、球、醇溶蛋白后的残渣为原料,以植酸去除率为评价指标,以酶解温度、酶解p H、酶解时间和植酸酶添加量为影响因素进行单因素实验。在此基础上,根据Box-Benhnken中心组合实验设计原理,设计三因素三水平响应面优化实验。在分析各个因素的显著性和交互作用后,得出去除植酸的最佳工艺条件为:植酸酶添加量2.5 U/g,p H5.6,酶解温度48℃,酶解时间3 h,此条件下,模型实际值为85.47%。在最优植酸酶解条件下,米糠谷蛋白的提取率和纯度分别提高了24.53%和10.16%,与此同时,谷蛋白中植酸含量降低了93.2%,溶解性也一定程度上得到了改善。 

Application of phytase on the extraction of rice bran gluten

The residue was used as experiment material,after albumin,globulin,prolamin were removed from defatted rice bran. Single factor experiments were conducted to explor effects of four reaction parameters,including temperature,p H,time and phytase addition amount on degradation of phytic acid in rice bran.Based on this,the response surface methodology was designed according to the principle of Box- Benhnken central combination design. The results showed that the optimal conditions were obtained as follows: phytase addition dosage 2.5 U / g,p H5.6,reaction time was 3 h,reaction temperature was 48 ℃. The practical phytic acid removal rate was 85.47%.Under the optimal conditions,the extraction yield and purity of rice bran gluten were increased by24.53% and 10.16% respectively.At the same time,phytic acid content in gluten was reduced by 93.2% and the solubility of gluten improved to a certain extent.