中文摘要：

以米糠为原料，参照Osborne连续提取法获得米糠球蛋白，为改善球蛋白的溶解性，用碱性蛋白酶进行酶解，并对工艺进行优化。以溶出率为评价指标，底物质量分数、酶解 pH值、酶解温度和酶解时间为变量，通过Box-Behnken中心组合设计试验和响应面分析，得出最佳酶解条件为酶浓度20000 U/g，底物质量分数4.42%，酶解pH值8.19，酶解温度52.08℃和酶解时间2.15 h；在此条件下获得米糠球蛋白水解产物的溶出率高达89.64%，比原米糠球蛋白的NSI值高出64.35%。

英文摘要：

Rice bran is as raw material, and Osborne classification method is used for preparing rice bran globulin. In order to improve the solubility of rice bran globulin, the alkaline protease is selected to hydrolyze the globulin. With substrate concentration, pH, temperature and time of hydrolysis as factors, the protein solubility as the response value, the process is optimized by Box-Behnken central composite design and response surface test. The optimal enzyme reaction system is as follows： enzyme concetration 20 000 U/g, substrate 4.42%, hydrolysis pH 8.19, hydrolysis temperature 52.08 ℃, hydrolysis time 2.15 h, the globulin entraction rate is 89.64%, improved 64.35%.