酶水解米渣蛋白的工艺研究  

Studies on Technology for Enzymatic Hydrolysis of the Protein from Rice Residue

作　　者：刘彬[1] 黄文[1] 单麟军[1] 陈晓冬[1] 雷朝亮[2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]华中农业大学昆虫资源研究所,湖北武汉430070

出　　处：《粮食与饲料工业》2005年第8期6-8,共3页Cereal & Feed Industry

摘　　要：采用碱性蛋白酶、中性蛋白酶、菠萝蛋白酶3种酶水解米渣中的大米蛋白,探讨了酶的水解工艺。对3种酶单独使用及复合使用水解米渣的条件和工艺进行了研究,测定了不同条件下的蛋白质浸提度,并确定了最佳的酶复合配比是碱性蛋白酶2709:菠萝蛋白酶为3∶7,酶最适使用量为1000U/ml,在最适酶解温度50℃条件下,水解16h可获得最适蛋白质浸提度。The technology for enzymatic hydrolysis by using alkali protease, neutral protease and bromelin was researched to extract protein from rice residue. The conditions and technologies for hydrolysis of rice residue by using single proteases and compound enzymes were studied. The protein production was determined under different conditions and it was confirmed that the optimal ratio of compound enzymes was 3：7 of alkali protease 2709 to bromelin and and the best concentration was 1 000U/ml. The maximum protein production was obtained when rice residue was hydrolyzed under the optimal enzymatic hydrolysis temperature of 50℃ for 16h.

关 键 词：酶解 米渣 蛋白 工艺 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]