中文摘要：

采用α-淀粉酶和超声波结合的方法从小麦麸皮中分离制备蛋白质。利用响应面法（基于五因素五水平的中心组合旋转设计）研究了反应温度、pH、反应时间、酶浓度以及超声波时间对麸皮蛋白得率的影响,得到最优提取条件是温度52.5℃,pH值6.9,反应时间180 min,酶质量浓度3.8 g/L,超声波时间9 min。在此条件下,麸皮蛋白提取率为90.05%,与预测值相符,酸沉处理后,蛋白质得率为71.37%。

英文摘要：

Extraction of protein from wheat bran was carried out using α-amylase and ultrasonic.Response surface methodology（RSM）,based on a five level,five variable central composite rotatable design（CCRD）,was employed to obtain the optimum combination of reaction temperature,pH,reaction time,enzyme concentration and ultrasonic time for maximum protein production.Results：The obtained optimum reaction conditions are temperature 52.5℃,pH 6.9,reaction time 180 min,enzyme concentration 3.8 g/L and ultrasonic time 9 min.Under these conditions,the experimental protein yield is 90.05%,well matching with the predictive yield,and the protein yield by acid-depositing is 71.37%.