米蛋白肽制备工艺研究及产品营养成分分析  

作　　者：陈升军[1] 熊华[1] 周侃[1] 彭地纬[1] 

机构地区：[1]南昌市南昌大学食品科学与技术国家食品科学重点实验室,330031

出　　处：《中国饲料》2008年第12期36-38,40,共4页China Feed

基　　金："十一五"国家科技支撑计划(2006BAD27B00);国家"十一五"863计划课题(SQ2007AA10Z330663);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：本研究以米渣为原料,通过对米渣进行预处理及限制性酶解后,再对酶解液浓缩后喷雾干燥得到米蛋白肽粉,研究其最佳酶解条件及产物性质。结果表明:(1)最佳酶解工艺条件:用酶量为1%,酶解温度为50℃,固液比为1∶5,pH值为8,酶解时间3h;(2)产物米蛋白肽的蛋白质含量为91.5%,分子质量大部分在3000Da以下,短肽含量为77.87%,必需氨基酸含量丰富,是一种优质植物蛋白质资源。The rice protein peptide powder was obtained by the pretreatment and the restrictive enzymolysis to the rice residue and the enzymolysis fluid concentration spray drying.The optimum enzymatic condition and characteristic of rice residue hydrolysate were study.The results showed： （1）the optimum conditions of enzymatic hydrolysis of rice dregs were as follows：the enzyme amount of 1% ,temperature 50 ℃ at pH 8 for 3 hours,ratio of solid：liquid at 1：5; （2）the nutritional ingredient of the rice protein peptide product were ：the product protein content was 91.5 % ,the majority of molecular weight was under 3000 Da,the short peptide content was 77.87 % ,the essential amino acids content was rich in the product and high quality of albumen.The rice protein peptide was a good plant protein resource for utilizing into the food and feed industry.

关 键 词：米渣 酶解 米蛋白肽 营养成分 

分 类 号：S816.11[农业科学—饲料科学]