米糠复合酶解工艺条件研究  

Hydrolysis process of rice bran by compound enzyme

作　　者：陈清婵[1] 李蓉[1] 孙爱红[1] 简清梅[1] 王劲松[1] 

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《中国酿造》2016年第2期57-60,共4页China Brewing

基　　金：荆楚理工学院校级科研项目(ZR201214);荆楚理工学院博士科研启动经费项目(2013BK06)

摘　　要：以膨化米糠为主要原料,先经α-淀粉酶液化,再经糖化酶和蛋白酶同步酶解,改善米糠液中的营养成分。试验结果表明,α-淀粉酶水解最佳条件为酶用量1.5%,酶解温度为80℃,酶解时间为75 min,淀粉酶水解后还原糖含量达到0.657 1 g/100 m L。糖化酶和蛋白酶复合水解米糠,最适条件为pH4.5,糖化酶添加量0.2%,蛋白酶添加量2%,酶解温度60℃,酶解时间120 min,在此条件下,酶解液还原糖含量可达3.0 g/100 m L,氨基酸含量可达5.2 g/100 m L。Using puffed rice bran as raw material, nutritional valtle of enzymatic extract was improved with treatment firstly by α-amylase liquefaction, and then by compound enzyme （glucoamylase and protease）. Results showed that the optimal hydrolysis condition for a-amylase was α-amylase addition 1.5%, hydrolysis temperature 80 ℃, time 75 rnin, and the reducing sugar content was 0.6571 g/100 ml after hydrolysis. The optimum hydrolysis conditions for compound enzyme hydrolysis were pH 4.5, glucoamylase 0.2%, protease 2%, hydrolysis temperature 60 ℃, time 120 min. Under the conditions, the reducing sugar content of hydrolysate was 3.0 g/100 ml, and amino acid content reached 5.2 g/100 ml.

关 键 词：米糠 Α-淀粉酶 糖化酶 蛋白酶 

分 类 号：Q556[生物学—生物化学]