摘要
已有研究证实,大麦芽根中含有丰富的蛋白质资源。为充分利用麦芽根中的蛋白质资源,试验使用多种水解酶及其混合酶水解麦芽根并提取蛋白质进行提取效果比较。试验结果表明,利用混合酶水解麦芽根提取蛋白的效果最佳,蛋白质提取得率可达到61.5%;并对混合酶水解麦芽根提取蛋白质的条件进行了优化,确定了最佳工艺条件为：提取温度50℃,pH 5.5~6.0,酶添加量0.02%,料液比1∶20（g/mL）,提取时间50 min。
It has been confirmed that malt roots are rich in protein.Different kinds of enzymes and their multi-enzymes were used to extract protein from malt roots.The results showed that the extraction rate of multi-enzymes was 61.5%,higher than that of other enzymes.The optimal condition of extracting protein with multi-enzymes was that extraction temperature 50 ℃,pH 5.5~6.0,enzyme dosage 0.02%,ratio of material to liquid 1：20（g/mL）,extraction time 50 min.
出处
《食品工业》
北大核心
2015年第3期166-169,共4页
The Food Industry
关键词
超声波
提取
蚕蛹油
malt roots
protein
enzyme
resource utilization
