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碎籼米蛋白质中性蛋白酶酶法提取工艺优化
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Optimization of enzymatic extraction of protein from broken indica rice
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    摘要:

    为提高碎籼米蛋白质提取率,在析因设计和爬陡坡实验基础上,利用中心组合响应面优化技术对碎籼米蛋白质中性蛋白酶酶法提取工艺进行了优化分析,建立了碎籼米蛋白质酶法提取工艺二阶多项式非线性回归方程和数值模型,验证了模型精准度并分析了加酶量(X1)、酶解时间(X2)和固液比(X3)对蛋白质提取率的影响规律,以蛋白质提取率和蛋白质纯度为评价指标。优化方案为加酶量0.98%,固液比1∶10.20,酶解时间74.4min,pH 7.0和50℃。在优化条件下蛋白质提取率为89.82%±1.06%(n=3),与模型预测值91.23%基本吻合,偏差为-1.55%,所提取大米蛋白质纯度为81.02%。

    Abstract:

    To improve protein extraction efficiency from broken indica rice, the technology of extraction of broken indica rice protein extracted by neutral proteinase enzymatic extraction was optimized by central composite design and response surface analysis based on the results of Min-Run Res IV factorial design and steep accent experiment. The second-order polynomial nonlinear regression equation and mathematical model were established. The accuracy of the model was validated. The effects of enzyme loading amount X1, enzymolysis time X2, solid-liquid ratio X3 on rice protein extraction rate were analyzed with protein extraction rate and protein purity as the appraisal indexes. The optimum conditions were, enzyme loading amount 0.98%, solid-liquid ratio 1∶10.20, enzymolysis time 74.4min, pH 7.0 and 50℃. The confirmation experiments were carried out under the optimum conditions, the PER was 89.82%±1.06%(n=3), which was well agreement with the predicted value (91.23%). The deviation between the measured and predicted condition was -1.55%. The rice protein purity was 81.02%.

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李玉珍,肖怀秋.碎籼米蛋白质中性蛋白酶酶法提取工艺优化[J].粮油食品科技,2017,25(2):22-27.

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  • 在线发布日期: 2017-03-23
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