作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品研究与开发》 2007年第1期102-106,共5页

摘　　要： pH、提取温度和提取时间是影响米糠蛋白提取的3个最重要的因素。采用二次通用旋转组合设计试验方法,在控制反应条件保证米糠蛋白的功能性质不受影响的基础上,建立了pH、提取温度、提取时间与米糠蛋白提取工艺参数间关系的经验数学模型,得出了提取米糠蛋白的最佳工艺条件为料液比1:10,pH11,提取温度40℃,提取时间120min,在此条件下,米糠蛋白的提取率可以达到81.09%。 pH, temperature and time are three most important factors for rice bran protein extraction. In this paper a mathematical model of the relation among pH, temperature, time and extraction process parameters was established by means of quadratic general rotary unitized design, at the same time we ensured the functional properties of rice bran protein were not affected. The optimum extraction process of rice bran protein was obtained： pH 11, temperature 40 ℃, time 120 min. Under these conditions the rate of extraction can reach up to 81.09 %. The results are kept for references to the commercial extract of rice bran protein.

关 键 词： 二次通用旋转组合 米糠蛋白 提取工艺

领　　域： [轻工技术与工程] [轻工技术与工程]