米糠蛋白肽制备过程中褐变控制及脱色工艺研究  

Inhibiting browning in preparation process of rice bran protein peptides and bleaching

作　　者：刘颖[1] 窦博鑫[1] 李坤[1] 张帅[1] 韩春然[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2014年第6期245-250,255,共7页Science and Technology of Food Industry

基　　金：黑龙江省高校科技创新团队建设计划项目(2010td04);黑龙江省科技厅攻关项目(GC12B403)

摘　　要：对酶解法制备得到的米糠蛋白肽进行精制,先后抑制制备过程中褐变反应发生、对米糠蛋白肽进行澄清及脱色工艺研究。确定浓度0.15%柠檬酸、0.15%L-半胱氨酸及3.0%抗坏血酸的复配抑制剂为米糠蛋白酶解制备过程中的最佳褐变抑制剂,此时蛋白肽色素抑制率达80.80%、水解度7.42%、氮溶解指数92.46%。灭酶过程的最佳澄清条件为pH4.0、温度100℃、加热10min、3000r/min离心20min,肽液透光度达89.12%。粉末活性炭为最优的脱色吸附剂,其脱色适宜工艺条件:粉末活性炭用量3.0%、pH=4.0、脱色温度60℃、吸附时间50min,此时米糠蛋白肽脱色率达81.45%,肽损失率10.11%。Rice bran protein peptides were prepared by enzyme hydrolyzing protein isolates,that were refined by inhibiting browning reaction occurred in the preparation process,clarification and decolorization. The optimal browning inhibitor was with 0.15% citric acid,0.15% L-cysteine and 3.0% ascorbic acid in rice bran protein solution during the preparation process,the pigment inhibition rate was 80.8% ,the degree of hydrolysis was 7.42% and nitrogen solubility index was 92.46%. Best clarifying conditions of enzyme inactivation process were as follows ;pH=4.0,temperature 100℃ for 10m in,centrifugal time was 3000r/min 20min,transmittance of peptides was 89.12%. Optimum conditions of decolorizing adsorbent with powdered activated carbon were as follows： the dosage of powdered activated carbon was 3.0%,pH=4.0,decolorization temperature was 60℃,adsorption time was 50min. Under these conditions,the decoloration rate reached 81.45% ,the loss rate of peptides was 10.11%.

关 键 词：米糠蛋白肽 抑制褐变 脱色 澄清 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]