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中文摘要：
主要研究了自制发酵菜籽粕的蛋白提取工艺，旨在为菜籽粕及菜籽蛋白的开发利用提供理论依据。以微生物固态发酵脱毒后的菜籽粕为原料，采用碱提酸沉法研究各个单因素对发酵菜籽蛋白提取率的影响，并采用响应面法对各个影响因素进行优化。结果表明：在pH值12．4、温度55．7℃、料液比为1：16．2时，发酵菜籽蛋白提取率的最大预测值为64．79％。
英文摘要：
The theoretic guidance for the development and utilization of rapeseed meal and its protein was provided through the research on the extracting technology of protein from solid-state fermentation of rapeseed meal. The solid-state fermentation of rapeseed meal detoxified being taken as raw material. The effect of the different factors on the extracting rate of protein was experimented and the affecting factor was optimized with response surface method. Based on the result, the level of the pH value, the extraction temperature and the ratio of material to liquid was further optimized with response surface method and while the argument was the pH value of 12.4, the temperature of 55.7 ~C and the ratio of material to liquid of 1 ： 16.2, the optimum prediction yield of the protein from rapeseed meal was 64.79%.
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