双酶法水解米渣蛋白工艺研究  

Study on hydrolysis technology of rice residue protein by bi-enzyme hydrolysis

作　　者：李绮丽[1] 吴卫国[1,2] 张喻[1] 田蔚[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《粮食与油脂》2011年第1期19-22,共4页Cereals & Oils

基　　金：2008年湖南省科技重大专项“稻米深加工关键技术研究与示范”(2008FJ1004);2010年湖南省科技重大专项“大米抗氧化肽制备技术研究”(2010NK3027)

摘　　要：运用碱性蛋白酶和中性蛋白酶双酶水解米渣蛋白质,以大米蛋白水解度为考核指标,通过研究确定双酶法水解米渣蛋白最佳工艺及工艺参数。米渣原料经90℃高温水洗两次后,首先按碱性蛋白酶最佳酶解条件:温度为55℃、pH值为10.0、酶量为6,000u/g、时间为4h,进行第一次酶解,达到酶解时间后,高温灭酶10min,冷却后调pH为7.0;然后加入中性蛋白酶,在温度为50℃、酶量为7,000u/g、固液比为1∶15时进行第二次酶解,5h后,高温灭酶冷却,离心取上清液即为米渣蛋白酶解液,测定水解度为15.28%。Alkalesceny and neutral protease were chosen to hydrolyze the protein isolated from rice residues. By analyzing the degree of hydrolysis of rice protein,the best conditions of their enzymolysis were probed into. First,it was found the best enzymolysis conditions of alkalescency were liquid–solid ratio,protease,pH,temperature and hydrolyzing time were 1∶15,6000 u/g,10.0,55℃ and 4 hours.After that,neutral protease was used to hydrolyze the rice residues again. And the best enzymolysis conditions were liquid–solid ratio,protease,temperature and hydrolyzing time were 1∶15,7,000 u/g,50℃ and 5 hours. The final degree of complex hydrolysis through those two proteases were 15.28%.

关 键 词：米渣 米蛋白 碱性蛋白酶 中性蛋白酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]