糖化酶辅助制备芝麻蛋白的研究  

Preparation of Sesame Protein with Glucoamylase Auxiliary

作　　者：陶然[1] 叶展[1] 宋高翔[1] 胡传荣[1] 何东平[1] 

机构地区：[1]武汉工业学院食品与科学工程学院,武汉430023

出　　处：《食品工业》2014年第9期31-34,共4页The Food Industry

基　　金："十二五"科技部支撑计划课题"食用植物油加工关键技术研究与示范"(2011BAD02B00)

摘　　要：以芝麻压榨制油后的副产物芝麻饼为原料,对糖化酶辅助碱溶酸沉制备芝麻蛋白的工艺条件进行研究来提高芝麻蛋白纯度。在单因素试验的基础上,设计正交试验研究酶解温度、酶解pH、酶解时间、糖化酶用量、料液质量比对芝麻蛋白纯度的影响。得出制备芝麻蛋白的最佳工艺条件为:酶解温度60℃,酶解pH 4.0,酶解时间30min,糖化酶用量80 U/g,料液质量比1︰10。在最优条件下进行验证试验,芝麻蛋白的提取率为77.56%,蛋白质纯度为83.23%。The sesame dregs was used as the raw material, and the glucoamylase assisted alkali extraction and acid precipitation process conditions of preparation of sesame protein were studied to improve protein purity. On the basis of single factor experiment, the orthogonal experiment was designed to study the effects of enzymolysis temperature, enzymolysis pH, enzymolysis time, glucoamylase dosage and solid-liquid ratio on the sesame protein purity. The results indicated that the optimal conditions were as follows： enzymolysis temperature 60 ~C, enzymolysis pH 4.0, enzymolysis time 30 ruin, glucoamylase dosage 80 U/g, solid-liquid ratio 1 ： 10. Under the optimal conditions, the protein extraction yield of sesame protein could reach 77.56% and the purity of protein was 83.23%.

关 键 词：芝麻饼 芝麻蛋白 糖化酶 碱溶酸沉 蛋白提取率 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ914.1[轻工技术与工程—食品科学与工程]