酶法水解大米蛋白制取持水剂的研究  

Preparing Humectant with Enzymatic Hydrolysis of Rice Protein

作　　者：沈忱 蒋予箭 

机构地区：[1]浙江工商大学食品、生物与环境工程学院,浙江省食品安全重点实验室,杭州310035

出　　处：《中国粮油学报》2008年第1期10-13,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：采用响应面分析方法研究了酶法水解大米蛋白制取持水剂的工艺条件,并对产品应用于香肠中的水分活度降低效果进行了试验。试验结果表明:酶法水解大米蛋白制取持水剂的优化工艺参数为:对10%的大米蛋白乳液400 mL,反应温度为45.6℃、反应时间为4.84 h、酶与底物浓度比为528μ/g。经优化工艺条件制得持水剂的水分活度为0.856,所对应的水解度为33.7%。在香肠中添加4.0%的持水剂,其降低水分活度的效果与添加1.0%食盐所产生的效果相当。Response surface analysis （RSA） was used to study the technology for preparing a humectant with the enzymatic hydrolysis of rice protein. The water activity lowering effect of the sausages added with the humectant was determined. Results show the following optimum production condition： treating 400ml of 10% rice protein milk with enzyme/ substance ratio as 528 units/g （rice protein） for 4.84h at 45.6 ℃. The water activity （aw） and the hydrolysis degree of the humectant obtained under the condition is 0. 856 and 33.7%, respectively. The water activity lowered degree of the sausages incorporated with 4.0% of the humectant is equivalent to that with addition of 1% NaCl.

关 键 词：大米蛋白 酶 水分活度 响应面分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS254.4[轻工技术与工程—食品科学与工程]