酶法制取早籼米浓缩蛋白  

Preparation of Early Indica Rice Protein Concentration with Enzymatic Method

作　　者：谭志光[1] 唐书泽[1] 汪勇[1] 张志森[1] 曹柏营[1] 

机构地区：[1]暨南大学食品科学与工程系

出　　处：《食品与发酵工业》2006年第4期54-57,共4页Food and Fermentation Industries

基　　金：湖南太子奶生物科技股份有限公司部分资助项目(445127)

摘　　要：以早籼米为原料,采用高温α-淀粉酶酶解工艺,制取浓缩蛋白。实验得到的最佳工艺条件是:高温α-淀粉酶6ml/100g(米粉)、固液比1∶4、酶解温度95℃、酶解时间1h。在此工艺条件下制取的早籼米浓缩蛋白纯度达82.41%,提取率达94.69%,比已有的同类方法制取的蛋白纯度75.26%、提取率78.95%分别提高了7.15%、15.74%。聚丙烯酰胺凝胶电泳对蛋白质分子量的分析结果证实,高温酶解并没有引发大的蛋白质聚合;氨基酸组成也没有明显的变化,表明酶法是制取早籼米浓缩蛋白的一种较为优越的方法。Indica rice protein concentration was extracted by using of high temperature α-amylase hydrolysis. Optimum condition obtained for preparation of protein concentration were ： 3 mL of α-amylase, solid to liquid ratio 1：4 and enzymatic hydrolysis at 95℃ for 1 h, resulting in the rice protein＇s purity of 82.41% and the ratio of extraction of 94.69%. Protein profile from sodium dodecyl sulphate polyacrylamide gel electrophoresis diagram （SDS-PAGE）, showed that the high temperature didn＇t cause polymerization among larger molecular weight protein and there was no significant change in amino acid profile.

关 键 词：早籼米浓缩蛋白 酶法提取 聚丙烯酰胺凝胶电泳 氨基酸组成分析 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]