功能性麦精的生物提取技术的研究  

Research of biological extraction technology of functional malt extract

作　　者：段胜林[1] 王雪[1] 刘炎桥[1] 刘士伟[1] 刘杰[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《中国食品添加剂》2012年第5期102-107,共6页China Food Additives

摘　　要：以麦芽、糙米、废弃啤酒酵母为原料,采用生物技术富集γ-氨基丁酸,定向降解生成所需要的糖原和蛋白原,通过一定的配比研究,控制美拉德反应,然后采用连续微波真空干燥技术开发功能性麦精。本文通过单因素实验研究了淀粉酶、蛋白酶定向酶解麦芽的参数,确定蛋白酶的添加量为0.2%、反应温度为50℃、反应时间为1h以及淀粉酶的添加量为0.2%、反应温度为60℃、反应时间为1h;研究了通过促进糙米中谷氨酸脱羧酶的活性富集γ-氨基丁酸,确定添加VB6以及硫酸钙提高γ-氨基丁酸含量;研究了促进啤酒酵母自溶的条件:pH6.0、食盐添加量0.8%、50℃条件下提取4.5h。：In this article,we took malt,brown rice,waste beer yeast as raw materials,using biological technology to enrichγ- Aminobutyric acid,and directional enzyme digestion technology to get the required sugar source and protein source,through the ratio research to control the maillard reaction,and the continuous microwave vacuum drying technology to produce functional malt extract.Through single - factor experiments,the directional degradation parameters of malt were studied,and the best reaction conditions were decided as followings,the protease addition amount was 0.2%,at temperatur 50℃,reaction for 1 h;and the amylase addition amount was 0.2%,at temperature 60℃,reaction for 1 h.γ- Aminobutyric acid can be enriched by promoting the activity of glutamic acid decarboxylase catalase in the brown rice,and the contents can be raised by adding VB_6 and calcium sulfate.The conditions of accelerating beer yeast autolysis were also studied as followings;pH6,the addition of NaC1 was 0.8%,at temperature 50℃and extraction for 4.5hs.

关 键 词：功能性麦精 麦芽 糙米 啤酒废酵母 Γ-氨基丁酸 

分 类 号：TS202.1[轻工技术与工程—食品科学]