固定化α-淀粉酶制备麦胚蛋白工艺条件优化  

Optimization of Preparation Process on Wheat Germ Protein by Immobilizedα- Amylase

作　　者：吴定[1] 谢慧慧[1] 黄卉卉[1] 路桂红[1] 刘长鹏[1] 付懋林 

机构地区：[1]南京财经大学食品科学与工程学院,南京210046

出　　处：《中国粮油学报》2016年第3期115-119,共5页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省教育厅高新技术产业(JHB04-003)

摘　　要：脱脂小麦胚芽为原料,筛选影响固定化α-淀粉酶制备麦胚蛋白工艺的因子,并利用影响因子优化麦胚蛋白制备工艺。利用Plackett-Burman试验设计,筛选出有显著贡献的影响因子。依据筛选因子,利用Box-Behnken进行响应曲面优化试验。结果显示,主要影响因子从大到小依次为:麦胚乳的p H值>酶水解温度>料液比;响应面分析试验得到麦胚蛋白得率回归方程,方程达到极显著水平(F=19.98,P=0.002 1),拟和很好(R2Pred=0.856 9,R2Adj=0.964 2)。固定化酶制备麦胚蛋白优化工艺参数:料液比为1∶7.8、麦胚乳p H值为5.0和酶水解温度为58.5℃。在此条件下,麦胚蛋白质得率达到80.11%。The influence factor on production process of wheat germ protein in the immobilized α- amylase was screened,and the preparation process of wheat germ protein was optimized by the design test of influence factors with defatted wheat germ as experiment material. The key influence factor on production process of wheat germ protein in the immobilized α- amylase was selected in Plackett- Burman test design,and process parameters of wheat germ protein by immobilized α- amylase was optimized by Box- Behnken design. The results showed that effect of wheat endosperm p H value was greater than that of the enzyme hydrolysis temperature and the ratio of material to liquid,and the effect on ratio of material to liquid was the minimum during three influence factors. The regression equation on rate of wheat germ protein was obtained by the response surface analysis test,and equation reached extremely significant level（ F = 19. 98,P = 0. 002 1） and good agreement（ R2Pred= 0. 856 9,R2Adj= 0. 964 2）. The optimization process parameters of wheat germ protein by immobilized α- amylase showed as follow： the ratio of material to liquid of 1∶ 7. 8,wheat endosperm p H value of 5. 0,and enzyme hydrolysis temperature of 58. 5 ℃,in which the yield of wheat germ protein reached 80. 11%.

关 键 词：固定化α-淀粉酶 麦胚蛋白质 因子筛选 工艺优化 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]