两种典型制糖工艺过程蛋白质含量的差异  

Two Typical Sugar Manufacturing Process Changes in Protein

作　　者：韦海[1] 刘慧霞[1] 周文红[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《广西糖业》2016年第2期32-37,共6页Guangxi Sugar Industry

基　　金：广西科学基金项目资助(2011GXNSFC018006;桂科转1298009-13)

摘　　要：为比较碳酸法和亚硫酸法两种典型工艺过程糖物料的蛋白质含量差异,测定了两种工艺各段糖物料的蛋白质含量。试验表明,采用考马斯亮蓝法,波长595nm,反应时间10-30min,标准蛋白质溶液线性关系、精密度、重现性、加标回收试验表现良好;制糖清净过程能除去约94%-98%的蛋白质,碳酸法工艺蛋白质除去率较高;后序工段的蛋白质含量按精糖浆、粗糖浆、甲原蜜、乙原蜜依次升高,精糖浆比粗糖浆蛋白质低约10%-30%,甲原蜜比乙原蜜低约30%-50%,碳酸法厂各相应物料蛋白质含量都低于亚硫酸法厂。Determination of the protein content of each process section two kinds of sugar process materials using Coomassie brilliant blue.Experiments show that the absorbance was measured at a wavelength of595 nm at the reaction time is within 10 - 30 min,standard protein concentration of the solution showed a good linear relationship within the range of 10 - 100μg/mL,experimental precision,reproducibility experiment,spiked recovery experiments performed well. Carbonation process in the cleaning process for removing sugar mixed juice rate of protein than sulfitation process. Carbonation clarification process better than the sulfitation process.

关 键 词：制糖工艺 蛋白质 考马斯亮蓝法 

分 类 号：TS244[轻工技术与工程—制糖工程]