Optimization of the Technology of Removing Protein in Wheat Bran by Enzyme Decomposition Method
Author(s): ZHANG Jin-mu, MEI Xin, SHI Jian-bin, HE Jian-jun, CHEN Xue-ling, GUAN Jian, ZHANG Guo-zhen, WANG Shao-hua, CAI Sha
Pages: 6215-6218
Year: 2016 Issue: 23
Journal: Hubei Agricultural Sciences
Keyword: wheat bran; dietary fiber; enzyme decomposition method; protein residue ratio;
Abstract: Using wheat bran as raw material, removing dietary fiber from wheat bran protein by enzymatic decomposition method was studied. The technology were optimized by orthogonal test on the basis of single factor experiment. Results showed that the optimum conditions were the dosage of alkaline protease 0.4%, hydrolysis temperature 60℃, hydrolysis time 90 min and hydrolysis pH 8.5. Under these conditions, the protein residue ratio was 3.54%. The main factor that influenced protein residues most was the dosage of alkaline protease.
Pages: 6215-6218
Year: 2016 Issue: 23
Journal: Hubei Agricultural Sciences
Keyword: wheat bran; dietary fiber; enzyme decomposition method; protein residue ratio;
Abstract: Using wheat bran as raw material, removing dietary fiber from wheat bran protein by enzymatic decomposition method was studied. The technology were optimized by orthogonal test on the basis of single factor experiment. Results showed that the optimum conditions were the dosage of alkaline protease 0.4%, hydrolysis temperature 60℃, hydrolysis time 90 min and hydrolysis pH 8.5. Under these conditions, the protein residue ratio was 3.54%. The main factor that influenced protein residues most was the dosage of alkaline protease.
Related Articles