摘要
以大米饲料蛋白为原料,采用酸法研究其水解工艺。以蛋白水解率为评价指标,通过时间、温度、酸浓度三个单因素分析和正交实验,优化出最佳工艺条件。实验结果表明:影响水解率的主要因素是水解时间和水解温度,盐酸浓度的影响其次。最佳水解工艺条件为:温度90℃、盐酸浓度25%的条件下水解20h,大米饲料蛋白水解率可达到52.85%。
Using rice feed protein as raw material, adopting the sour method to study its hydrolysis technology. Protein hydrolysis rate was taken as the evaluation index and through cross field single factor experiments with time, temperature and sour density, the best conditions for hydrolysis were determined. Experiment result was： the main factors which influence hydrolysis rate were hydrolysis time and temperature while influence of hydrochloric acid density was less pronounced. The best hydrolysis craft conditions were： 90℃, 25% hydrochloric acid density and 20h,the rice feed protein hydrolysis rate could reach 52.85%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期194-196,共3页
Science and Technology of Food Industry
关键词
大米饲料蛋白
酸水解
水解率
rice feed protein, acid hydrolysis, hydrolysis rate
作者简介
何强飞（1982-），男，硕士研究生，研究方向：大米的深加工。
