响应面法优化米渣发泡蛋白制备工艺的研究  

Research on RSM Optimization of Preparation of Rice Dregs Foaming Protein

作　　者：吴雨静[1] 杜先锋[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2012年第9期96-101,106,共7页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省战略性新兴产业科技计划(11010302147)

摘　　要：米渣经脱糖,酶解,脱色,喷雾干燥制得乳黄色,无异味,蛋白含量高,发泡性能良好的蛋白发泡粉。在单因素试验的基础上,选择对发泡力影响较大的3个因素(加酶量,酶解时间,料液比)进行响应面试验,通过SAS软件分析,对中性蛋白酶酶解米渣的条件进行优化。并通过高效液相凝胶色谱和扫描电镜从微观层面解释了发泡粉发泡性能增加的机理。结果表明,最佳酶解条件为:加酶量1.33%,酶解时间2.16 h,料液比1∶10。理论预测最大发泡力为277 mL,经验证,酶解液最大发泡力为275 mL。The foam powder with high protein content is obtained from rice dregs after removal of sugar, enzy- matic hydrolysis, decoloration and spray dying. It is milky and odorless. It also has excellent foaming properties. In the single factor test, enzyme dosage, enzymatic time, and the ratio of stuff to liquid have lager impact on foaming ability. Then the response surface methodology （RSM） is used to optimize the conditions of enzymatic hydrolysis of neutral protease. The mechanism of the increase of foaming ability is also explained by high performance liquid chromatogra- phy （HPLC） and scanning electron microscopy （SEM）. The result shows that the optimum conditions are as follows ： enzyme dosage/substrate （E： S） is 1.33% ;enzymatic time is 2.16 h; and the ratio of stuff to liquid is 1： 10. The highest foaming ability in theory is 277 mL and the actual value is 275 mL.

关 键 词：米渣 酶解 中性蛋白酶 发泡粉 

分 类 号：TS209[轻工技术与工程—食品科学]