食品科学2012，Vol.33Issue(10)：24-28,5.
米糠蛋白提取中的关键影响因素及其优化
Optimization of Key Factors for Protein Extraction from Rice Bran
摘要
Abstract
There usually are some shortcoming such as low protein extraction ratio and dark color during the rice bran protein extraction. The factors which caused these problems include extraction temperature, pH, ratio of solvent to material, and auxiliary agent amount. The central composite experiments and response surface analysis were used to optimize these factors. The experiments results showed that 60.4% protein extraction ratio and extraction supematant color （L value） 56.7 were obtain under the optimized condition of temperature 40.8 ℃, ratio of solvent to material 12, pH 10.5, and auxiliary agent amount 0.5%. The actual protein extraction ratio was 59.5%, and L value 58.1, which showed that the optimized conditions were accurate.关键词
米糠蛋白/提取/响应面分析/优化Key words
rice bran protein/extraction/response surface analysis/optimization分类
化学化工引用本文复制引用
管骁,金周筠,金晶,黄成龙,金龙..米糠蛋白提取中的关键影响因素及其优化[J].食品科学,2012,33(10):24-28,5.基金项目
国家自然科学基金青年科学基金项目（31101348 （）
31000780） （）
上海市晨光计划项目 （）
