米糠多糖脱蛋白工艺的研究  

Research on protein removal in rice bran polysaccharides

作　　者：秦微微[1] 金婷[2] 宋学东[1] 丁振铎[1] 张衡 

机构地区：[1]黑龙江生态工程职业学院,哈尔滨150025 [2]枣庄学院生命科学系,枣庄277160 [3]哈尔滨市农业信息中心,哈尔滨150021

出　　处：《中国食品添加剂》2014年第1期183-187,共5页China Food Additives

基　　金：黑龙江省教育厅科技项目(12515218)

摘　　要：米糠多糖存在于稻谷颖果皮层中,在提取过程中,常混有一定量的蛋白质,影响多糖的纯度。本文比较了Sevag法、三氯乙酸法、酶法、酶-Sevag法及酶-TCA法对米糠多糖脱蛋白的效果。在单因素试验基础上,通过蛋白质脱除率和多糖损失率的比较得出酶-Sevag法效果优于其它方法。选取酶的添加量、pH值、Sevag试剂添加量、脱蛋白次数为四因素,各取三个水平,以蛋白质脱除率和多糖损失率为指标,做L9(34)正交实验确定酶-Sevag法的最佳脱蛋白工艺。结果显示:最佳工艺为酶的添加量为2.0%,pH为6.0,Sevag试剂用量为1/6糖液体积,脱蛋白次数为1次,在此条件下蛋白质脱除率可达76.89%,多糖损失率仅为13.45%。因此,酶-Sevag法是一种有效的米糠多糖脱蛋白方法,本文可为米糠多糖的开发提供参考。Rice bran polysaccharides exist in rice caryopsis coat layer, it often mixed with the protein in the extraction process. This affects the purity of polysaccharide. Five deproteinization methods including Sevag, CC13 COOH, En- zyme, Enzyme - Sevag and Enzyme - CC13 COOH on rice bran polysaccharides were evaluated in terms of the deprotein- ization rate and polysaccharides loss rate. Based on the single factor experiment, the results indicated that the best was Enzyme- Sevag. The enzyme dosage, pH value, amount of Sevag reagent, protein removal rate were four factors, three levels for each factors, with protein removal rate and loss rate of polysaccharide were chosen as the index, L9 （34） orthogonal experiment was designed for determined the best method. The results showed the optimum condi- tions were ： amount of enzyme 2%, pH 6.0, Sevag reagent was 1/6of sugar volume and one time removal reaction. The protein removal rate was 76. 89% under the above conditions; the loss rate of polysaccharide was 13.45%. There- fore, the enzyme - sevag was an effective method to remove rice bran polysaccharide protein. This paper provided refer- ences for the development and utilization of rice bran polysaccharides.

关 键 词：米糠 多糖 蛋白脱除率 多糖损失率 

分 类 号：TS202.1[轻工技术与工程—食品科学]