摘要
采用单因素试验和响应面分析法优化了耐高温α-淀粉酶提取籼米黄淀粉中蛋白质的主要工艺参数。试验结果表明,当黄淀粉浆浓度为10%、酶量为4 500U/mL、酶解温度为95.00℃、酶解时间为4.60h、CaCl2添加量为0.086g/mL时,籼米黄淀粉酶解产物中的蛋白质含量最高达80.52%,蛋白质提取率可达到95.42%。
Based on the single factor experiments and respose surface analysis, the technolo- gy of extracting protein from indica rice yellow starch by thermostable a-amylase was op- timazed. The results demonstrated that the suitable conditions were the volume of enzyme of 4 500 U/mL, enzymolysis temperature of 95 ℃, hydrolysis time of 4.6h and addition of CaCl2 of 0.086 g/mL. On these conditions, the contraction of protein in the enzymolysis product reached the maximum of 80.52% and protein extraction rate can arrive at 95.42%.
出处
《长沙理工大学学报（自然科学版）》
CAS
2015年第2期100-105,共6页
Journal of Changsha University of Science and Technology:Natural Science
基金
国家自然科学基金资助项目(31301404)
关键词
籼米黄淀粉
蛋白质
耐高温Α-淀粉酶
响应面分析法
提取工艺优化
indica rice yellow starch
protein
high-temperature a-amylase
response sur- face analysis
optimization of extracting technology
