米渣蛋白品质的优化  

Study on Quality Optimization of Rice Protein

作　　者：孙智慧[1] 陈开勋[1] 郗小明[1] 王方方[1] 

机构地区：[1]西北大学化工学院

出　　处：《食品与发酵工业》2008年第8期102-105,共4页Food and Fermentation Industries

摘　　要：在酶法水解米渣蛋白中,研究了提高米蛋白产品纯度和改善其色泽方法。研究结果表明,原料脱脂可使纯度显著提高;选用胰蛋白酶为水解酶、活性炭脱色,可明显提高产品感官质量。通过单因素实验得到,酶水解优化工艺条件为:pH7.5、液固比5∶1、加酶量0.3%,脱色工艺为:加炭量3%、脱色时间35min。在优化条件下制备的米蛋白产品纯度为92%,颜色呈乳白色。The purity enhancement and color improvement of rice proteins from rice dreg by enzymatic hydrolysis was studied. The results showed that, 1. Defat could improve the content of protein 2. If trypsin protease is used as the hydrolytic enzyme, and active carbon is used to decolorize, it could enhance sensory quality obviously. Through single factor experiments, it was obtained that the best enzyme hydrolysis conditions were.pH 7.5, liquid to solid ratio 5：1, content of protease （E ： S） 0.4%, and the optimum decolorizing conditions active carbon content 3%, time 35min The protein yield was 92% and color was cream .

关 键 词：米渣蛋白 脱脂 蛋白酶 活性炭 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]