高蛋白含量米蛋白肽制备及产品营养成分分析  

The High Protein of the Rice Protein Peptide Preparation and the Product Nutrition Ingredient Analysis

作　　者：周侃[1] 熊华[2] 陈升军[2] 吴小平[1] 

机构地区：[1]南昌大学生命科学学院,江西南昌330031 [2]食品科学与技术国家重点实验室,南昌大学,江西南昌330047

出　　处：《食品与生物技术学报》2009年第1期28-32,共5页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B00);国家863计划项目(SQ2007AA10Z330663);教育部长江学者和创新团队发展计划项目(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,通过预处理及限制性酶解,对酶解液浓缩后喷雾干燥得到米蛋白肽粉进行了组成分析测定。最佳酶解工艺条件为:用酶量为1%,酶解温度为50℃,固液比为1∶5,pH值为8,酶解时间为3 h;产品蛋白质含量为91.5%,相对分子质量大部分在3 000下,短肽含量为77.87%,必需氨基酸含量丰富,作为一种优质植物蛋白资源可更好的应用到食品中。The experiment took rice residue as material, Through the pretreatment and the restrictive enzymolysis to the rice residue, Spray drying obtained the rice protein peptide powder after the enzymolysis fluid concentration. 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;Equally, we had a research on nutritional ingredient of the rice protein peptide product： protein content and the molecular weight, the short peptide content, the amino acid composition analysis. The result displayed.. The product protein content was 91. 5%, the majority of molecular weight was under 3 000, the short peptide content was 77. 87%, the essential amino acids content was rich, the rice protein peptide product took one kind of high quality albumen , we should take further exploitation on application value of the rice protein peptide e and utilize it into food better.

关 键 词：米渣 酶解 米蛋白肽 营养成分 

分 类 号：TS201.21[轻工技术与工程—食品科学]