大米发泡蛋白酶法制备工艺  

Technology for enzymatic preparation of rice foaming protein

作　　者：阮晖[1] 陈美龄[1] 俞超[1] 赵艳 潘敏尧[1] 何国庆[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029 [2]浙江工商大学生物工程系,杭州310035

出　　处：《农业工程学报》2009年第1期281-284,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技支撑计划(2006BAD5A01-10);浙江省科技计划重大招标项目(2004C12002);浙江省科技计划重点项目(011102466)

摘　　要：以大米浓缩蛋白为原料制备大米发泡蛋白。采用响应面分析法对大米发泡蛋白的酶解法制备工艺条件进行优化,并测定大米发泡蛋白的蛋白质得率、氮溶解指数、起泡性及起泡稳定性。优化的工艺条件是碱性蛋白酶/底物0.01943U/g、反应时间57min、料液比1︰7.27、温度60℃、pH7.5。在此条件下获得的大米发泡蛋白发泡力为131mL,起泡性为162%,起泡稳定性在30min内保持100%,大米发泡蛋白的得率为34%,蛋白质纯度为88.05%,在pH2～12范围内氮溶解指数均高于90%。Rice foaming protein （RFP） was produced using rice protein concentrate （RPC） as raw material. Response surface methodology （RSM） was used to optimize the preparation conditions of RFP, and the protein extraction rate, nitrogen soluble index （NSI）, foaming property and foaming stability of RFP were measured. The optimized conditions for producing RFP were [E]/[S] （alcalase dosage/substrate dosage） 0.01943 U/g, reaction time 57 minutes, the ratio of stuff to liquid 1：7.27, temperature 60℃ and pH 7.5. Under the conditions, the foaming activity and foaming property of RFP were 131 mL and 162% respectively, and foaming stability kept 100% within 30 min. Protein extraction rate and protein purity were 34% and 88.05% respectively, and NSI kept above 90% when pH value was in the range of 2-12.

关 键 词：大米发泡蛋白 工艺 碱性蛋白酶 制备 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]