碱提法提取燕麦麸皮蛋白工艺条件的优化

以燕麦麸皮为原料,通过碱提工艺提取燕麦麸皮蛋白,并优化了实验室提取条件.在碱法水解蛋白工艺中,以水解温度、时间、加碱量为单因素考察,并运用甲醛滴定法对燕麦蛋白的水解度进行测定.结果表明:料液比为1∶20,反应时间为2 h,溶液含碱量为1.0 mol/L时为最佳提取工艺,该工艺的水解度大约为30%左右;通过凝胶色谱分析了水解物的分子量变化情况,在最佳生产工艺条件下,水解产物主要是对应的相对分子质量为31 500 u和100~200 u的物质.

OPTIMIZATION OF PROCESS CONDITIONS OF EXTRACTING PROTEIN FROM OAT BRAN

The experiment is done to research on abstracting protein from oat bran through the alkali dissolution-acid deposition method and optimizes the craft.In the craft of the alkali hydrolysis protein from oat bran,the single factor is the temperature,time and the concentration of alkali.The solution degree of protein is measured by formaldehyde method.The result shows the optimum of the craft is 1∶20(m/w),the time of the hydrolysis is 2 hours and the concentration of alkali is 1 mol/L.The solution degree of protein is 30%.The molecular of the solute are both in 31 500 u and 100～200 u is measured by Sephadex G-25 Fine.