米渣蛋白酶解及酶解物功能性质研究  

Enzymatic Hydrolysis and Functional Properties of Rice Residue Proteinum

作　　者：陈升军[1] 熊华[1] 李庭[1] 齐金峰[1] 黄军[1] 彭地纬[1] 

机构地区：[1]南昌大学,教育部食品科学重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2008年第5期114-118,共5页Food and Fermentation Industries

基　　金：“十一五”国家科技支撑计划(2006BAD27800);教育部长江学者和创新团队发展计划(IRT0540);2006年南昌市重点攻关及产业化资助项目

摘　　要：以米渣为原料,通过实验确定用复合胰蛋白酶进行限制性酶解,用酶量为1%,酶解工艺条件:酶解温度为50℃,固液比为1:5,pH为8,酶解时间3 h;并对蛋白酶解物的溶解性、乳化性及乳化稳定性、粘性、粒度分布等功能性质进行了研究,发现蛋白酶解物的功能性质较原来蛋白质有显著提高。The experiment took rice residue as raw material and used compound parenzyme to make restricted enzyme. The optin＇lum conditions of enzymatic hydrolysis of rice dregs were as follows：the enzyme a mount of 10%,temperature 50℃ at pH 8 for 3 hours, ratio of solid/ liquid at 1 ： 5;Equally,we had a research on functional characteristics of proteolysis product： solubility, emulsibility, emulsifying stability, stickiness and particle size distribution. It was found that the functional properties were obviously improved compared to original protein. We should take further explore application of the zymolyte in food production.

关 键 词：米渣 蛋白酶 酶解 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]