酶法水解啤酒糟提取蛋白质的研究  

Study On Hydrolyzing Protein in Brewer's Spent Grains

作　　者：吴会丽[1] 王异静[2] 张丽叶[1] 

机构地区：[1]北京化工大学生命科学与技术学院,北京100029 [2]中国食品发酵工业研究院,北京100027

出　　处：《酿酒》2006年第6期70-72,共3页Liquor Making

摘　　要：研究了采用酶解法提取啤酒糟中蛋白质的工艺条件,通过正交试验得到提取的最佳工艺条件为:水解蛋白酶的添加量2mL/100g干啤酒糟,反应温度60℃,pH8.0,反应时间5h,固液比11∶2。在此条件下,水解蛋白提取率为63.6%。采用高效液相法对酶解液中的18种氨基酸含量进行了分析。18种游离氨基酸含量占总蛋白含量的24%,8种游离状态的必需氨基酸占游离氨基酸的39%。The optimum conditions of enzymatic hydrolysis of brew cr＇s spent grains was studied. The optimum conditions： the enzyme load is 2ml/100g dried brewer＇s spent grains; the temperature of hydrolysis is 60℃; the pH of hydrolysis is 8.0; the time of hydrolysis is 5 hour; the proportion of solid and liquid is 1：12. At the optimum conditions, the extraction rate of protein could reach 63.61%. 18 kinds of amino acid in liquid were determined by HPLC. The content of 18 kinds of free amino acid is 24% by which of total protein. The content of 8 kinds of amino acid that can＇t be synthesized in human＇s body is 39% by which of free amino acids.

关 键 词：啤酒糟 蛋白质 酶解 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.9[轻工技术与工程—食品科学与工程]