| 米糠蛋白酶酶解条件的优化研究 |
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| 引用本文： | 李志江,修建成,戴凌燕,盛艳.米糠蛋白酶酶解条件的优化研究[J].农产品加工．学刊,2005(8):13-15. |
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| 作者姓名： | 李志江 修建成 戴凌燕 盛艳 |
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| 作者单位： | 1. 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319
2. 哈尔滨制药总厂,康铃科技开发有限责任公司,哈尔滨,150086 |
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| 摘 要： | 以膨化米糠为原料,采用蛋白酶进行酶解,研究单因素下加酶量、时间、温度和pH值对米糠蛋白的酶解效果,并对其条件进行优化,以可溶性蛋白为指标,通过正交试验确定最佳酶解条件:加酶量500IU/g,酶解时间为5h,酶解温度40℃,pH值为5.0,可溶性蛋白含量可达35.9%。
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| 关 键 词： | 膨化米糠 蛋白酶 酶解 优化 |
| 文章编号： | 1671-9646（2005）08-0013-03 |
| 收稿时间： | 2005-08-20 |
| 修稿时间： | 2005年8月20日 |
Study on Optimization of Decompose by Protease in Rice Bran |
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| Li Zhijiang,Xiu Jiancheng,Dai Lingyan,Sheng Yan.Study on Optimization of Decompose by Protease in Rice Bran[J].Nongchanpin Jlagong.Xuekan,2005(8):13-15. |
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| Authors: | Li Zhijiang Xiu Jiancheng Dai Lingyan Sheng Yan |
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| Abstract: | In the paper, taking on the raw material of rice bran,carrying on the method of decompose by acid protease. The paper studied the single factor of the dose of protease,time,temperature and pH,by the index of soluble protein,and during the orthogonal experiment,and optimizing the experiment condition,conforming the best decompose conditions:the dose of protease is 500 IU/g,time is 5 hours,temperature is 40℃,pH is 5.0,and the soluble protein content can reach 35.9 %. |
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| Keywords: | expansion rice bran decompose by protease optimizeE |
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