酶法水解米糠蛋白质的方法与产品性状的研究  

A study of enzymatic hydrolysis of rice bran protein and product characters

作　　者：刘建伟[1] 王智霖[1] 罗子放 古仁果 

机构地区：[1]西华大学生物工程学院,四川成都610039 [2]四川省粮油科研所,四川成都610012

出　　处：《粮食与饲料工业》2010年第1期16-19,共4页Cereal & Feed Industry

摘　　要：以可溶物提取率和蛋白质提取率为指标,比较了不同米糠原料、不同预处理方法及不同蛋白酶水解米糠蛋白质的效果。实验结果表明:不同米糠原料经过不同预处理后的效果相差较大,各种米糠原料经过磨浆后加α-淀粉酶的预处理效果较好;米糠预处理后加酸性蛋白酶无助于蛋白质提取率的提高;膨化米糠加复合蛋白酶后酶解效果最好,蛋白质提取率可达到31.5%;脱脂米糠加碱性蛋白酶后酶解效果最好,蛋白质提取率能达到37.6%。The effects of hydrolyzing rice bran proteins by methods and different proteases were compared using soluble indexes. The experimental results showed that the effects materials were quite different, and the pre-treating effect of ylase was better; adding acid protease to the pretreated rice rate; the expanded rice bran added with compound protease extraction rate could be 31.5% ; the defatted rice bran adde hydrolysis, and the protein extraction rate could be 37.6%. different rice bran materials, different prelreatment matter exlraction rate and protein extraction rate as after different pretreatments of the different rice bran each rice bran material after grinding and adding α-ambran would not help to increase the prolein extraction had the best effect of enzymatic hydrolysis, the protein d with alkali protease had the best effect of enzymatic hydrolysis, and the protein extraction rate could be 37.6%.

关 键 词：米糠 酶法水解 蛋白质提取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]