| 酶法提取米糠粗蛋白的研究 |
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| 引用本文： | 邓静,吴华昌.酶法提取米糠粗蛋白的研究[J].农产品加工．学刊,2008(7). |
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| 作者姓名： | 邓静 吴华昌 |
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| 作者单位： | 四川理工学院生物工程系,四川自贡,643000 |
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| 摘 要： | 米糠资源丰富,蛋白质含量高,营养价值远高于大米胚乳蛋白及其他谷物或豆类蛋白。研究了用水、纤维素酶、蛋白酶类来提取米糠中的粗蛋白质。结果表明,酶法提取比直接用水提取有更高的提取率,其中复合蛋白酶的提取率最高。进一步优化复合蛋白酶的提取条件,在pH值为9.0,温度为50℃下反应4h后,粗蛋白质的最高提取率可达67.92%。
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| 关 键 词： | 米糠粗蛋白 酶法 蛋白质收得率 |
Study on Extraction Protein from the Rice Bran by Enzyme |
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| Deng Jing,Wu Huachang.Study on Extraction Protein from the Rice Bran by Enzyme[J].Nongchanpin Jlagong.Xuekan,2008(7). |
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| Authors: | Deng Jing Wu Huachang |
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| Abstract: | The rice bran resources which contain plenty protein have nutritional value. The techniques of extraction protein from the rice bran by water directly,cellulase,proteinase as well as the compound proteinase were studied in this paper. The results showed that protein productivity was higher by enzyme extraction than by water,especially by compound proteinase. Under the optimum condition of the compound proteinase:pH9.0,temperature 50 ℃,4 h reaction time,the highest protein productivity has reached to 67.92%. |
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| Keywords: | rice bran protein extraction by enzyme protein productivity |
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