玉米糖渣成分分析及酶解法提取蛋白的工艺优化  

Component Analysis of Corn Starch Cake and Enzymatic Extraction of Protein Optimization Technology

作　　者：左莹[1] 张萍[1] 曹雪丹[2] 张惠[1] 张新华[3] 

机构地区：[1]宁夏职业技术学院生物与制药技术系,宁夏银川750021 [2]浙江省农业科学院柑橘研究所,浙江台州318020 [3]新疆阿克苏地区农业技术推广中心,新疆阿克苏843000

出　　处：《食品研究与开发》2015年第2期93-97,101,共6页Food Research and Development

基　　金：宁夏职业技术学院重点课题支持项目"催化玉米淀粉糖渣水解的酶品种的筛选研究"(XJ201202);宁夏职业技术学院设施园艺无土栽培技术创新中心(培育)项目支持

摘　　要：以玉米淀粉糖渣为研究对象,采用酶法水解糖渣中的蛋白,并优化酶催化法提取蛋白的工艺条件,结果表明:糖渣中蛋白含量最高33.1 g/100 g,尤其是谷氨酸、亮氨酸等呈味氨基酸含量较高,符合开发成为调味品或食品添加剂的基本要求;通过不同酶品种水解糖渣进行蛋白提取,结果表明,碱性蛋白酶提取率最高29.02%;采用单因素结果分析结合正交实验优化糖渣中蛋白分离工艺,结果为提取温度45℃,p H11.5,加酶量1%,料液比1∶11(体积比),提取时间为3 h时提取率可达39.77%;对所提蛋白中氨基酸组分分析可知谷氨酸、亮氨酸含量较糖渣中含量增加最多,分别可达8.332和6.089,具有开发利用的价值和潜力。Using enzymatic hydrolysis of the Corn starch cake in the protein as the research object and optimizing process conditions of the enzymatic protein extraction ,the results showed that the protein content of corn starch cake in the highest 33.1 g/100 g ,especially glutamic acid and leucine amino acid content was higher, which conform to basic requirements of being developed into a seasoning or food additives; proteins were extracted by different enzymes hydrolysis corn stach cake. The results showed that the highest extraction rate of 29.02 % alkaline protease; Using single factor analysis combined with the optimization of separation technology of protein sugar dregs in orthogonal experiment; results for the extraction temperature 45 ℃, pH 11.5, 1%of the amount of enzyme, the material liquid ratio 1 ∶11, extraction time 3 h, extraction rate can reach 39.77%. The protein amino acid composition analysis showed Glutamic acid , leucine content than the sugar content in slag increased most, up to 8.332 and 6.089 respectively, it the value of development and utilization and potential.

关 键 词：玉米淀粉糖渣 酶法 提取蛋白 

分 类 号：TS249[轻工技术与工程—制糖工程] TQ914.3[轻工技术与工程—食品科学与工程]