复合酶解米渣制备蛋白肽的理化与功能性质研究  

Physicochemical and functional properties of the peptide prepared by compound enzymatic hydrolysis of rice residue

作　　者：黄声芳[1] 杜研学[1] 熊华[1] 窦晓凤[1] 蒋岩[1] 王深旗[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2012年第7期75-79,共5页Science and Technology of Food Industry

基　　金：南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201005);国家发改委专项(发改投资[2009]2825号);江西省高新技术产业化重大项目(赣财教[2008]212号)

摘　　要：以米渣为原料,采用复合酶解法制备高水溶性米渣蛋白肽,并对其理化与功能性质进行了分析。结果表明:米渣蛋白肽中总肽含量为88.93%,短肽含量为13.05%,总糖含量为3.14%;氨基酸组成合理,能很好地满足体内营养需要;水中溶解度在pH9.0时最大,为99.15%;乳化性及乳化稳定性均呈现较好变化趋势,乳化性在pH9.0时最大,乳化稳定性在pH11.0时最大。The rice residue was hydrolyzed by using compound enzymatic hydrolysis for the production of peptides with high water solubility.The physicochemical and functional properties of the prepared peptides were characterized.The results showed that the peptide proportion of the sample prepared was up to 88.93% with 13.05% short peptides.The peptide showed a balanced amino acid profile,which could well meet the nutritional requirement in vivo.The maximum solubility of the prepared peptide was observed at pH9.0,which reached 99.15%.The emulsifying property of the rice residue peptide showed a regular change in a wide pH range and the maximum emulsifying ability of rice residue peptide was observed at pH9.0.The maximum emulsifying stability was observed at pH11.0.

关 键 词：米渣蛋白肽 复合酶解 溶解性 乳化性 乳化稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]