哈尔滨商业大学学报（自然科学版）Issue(4)：435-438,4.
碱性蛋白酶法制备小麦麸皮蛋白及其性质研究
Study on production of protein from wheat bran and its characteristics
陈凤莲1
作者信息
- 1. 哈尔滨商业大学食品工程学院黑龙江省普通高等学校食品科学与工程重点实验室，哈尔滨150076
- 折叠
摘要
Abstract
In this paper , wheat bran was supposed as raw material , and alkaline protease was used to hydrolyze the protein .Making the protein yield as a target , chose univariate and quadrature methods to study on protein preparation of wheat bran .The results showed that the optimal conditions were as follows:solid-to-liquid ratio of 1∶10 , extraction time of 5 h with 0.5%addition of alkaline protease and pH value of 10.0 at the hydrolysis temperature of 50 ℃.Under these conditions , the yield of protein was 80.83%.The characteristics of protein from wheat bran were researched .The results showed that the solubility of protein was 63.6%; the emulsibility was 68.3%; the emulsion stability was 48.8%; the water holding capacity was 1.38 g/g, and the oil absorbency was 1.4 mL/g.关键词
小麦麸皮/蛋白质/乳化性/持水性Key words
wheat bran/protein/emulsification stability/water holding capacity分类
轻工纺织引用本文复制引用
陈凤莲..碱性蛋白酶法制备小麦麸皮蛋白及其性质研究[J].哈尔滨商业大学学报（自然科学版）,2015,(4):435-438,4.
