食品工业科技Issue(10)：381-383,3.
用NaHSO3浸泡与a-淀粉酶水解提取薏苡仁蛋白工艺的研究
Study on extraction technology of protein from coix by soak in NariSO3 solution and a-amylase hydrolysis
吕鹏 1王常青 1王海风 1刘佳璐 2许洁 1赵陈勇1
作者信息
- 1. 山西大学生命科学学院,山西太原030006
- 2. 山西大学化学化工学院,山西太原030006
- 折叠
摘要
Abstract
The extraction technology of protein from coix by soak in NaHSO3 solution and a-amylase hydrolysis was studied,the results showed that it was best for solution of protein from coix to soak coix flour in 0.4% NaHSO3 solution for 15h at 45℃and pH5.0. Then the optimum conditions about extraction of protein from coix by a-amylase were determined through the orthogonal experiment on this basis,which were a-amylase amount 200U/g starch,time 4h and temperature 80℃. In the conditions,the final product contained protein 60.8%, and starch 14.1%.关键词
薏苡仁蛋白/高温淀粉酶/提取/亚硫酸盐浸泡Key words
coix seed protein/high-temperature a-amylase/extract/soak in NaHSO3 solution分类
轻工纺织引用本文复制引用
吕鹏,王常青,王海风,刘佳璐,许洁,赵陈勇..用NaHSO3浸泡与a-淀粉酶水解提取薏苡仁蛋白工艺的研究[J].食品工业科技,2011,(10):381-383,3.
