薏仁酒糟水解工艺的研究  

Hydrolysis of Spent Grains of Coixseed Wine

作　　者：梅朝阳[1] 胡康[1] 张玉[1] 朱正军[1] 陈茂彬[1] 

机构地区：[1]湖北工业大学生物工程与食品学院,工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《酿酒科技》2017年第6期103-107,共5页Liquor-Making Science & Technology

基　　金：香溢城活性肽酒新产品开发与生产关键技术;国家重点研发计划重点专项(2016YFD0400500)

摘　　要：为确定蛋白酶水解薏仁酒糟的最佳工艺条件,以多肽得率及水解度为指标对4种蛋白酶进行筛选,确定最佳蛋白酶为碱性蛋白酶,并通过单因素实验及正交实验确定其最佳的水解条件底物浓度为6%(m/V),蛋白酶用量为1200 U/g,温度为55℃,pH值为8.5,反应时间为6 h。在此条件下多肽得率68.12%,溶解氮指数为94.02%,水解度为22.05%。In order to determine the best hydrolysis conditions of spent grains of coixseed wine lees by protease, four kinds of prote- ase were screened with peptide yield and hydrolysis degree as the evaluating indicators. As a result, alcalase was the best protease. The best hydrolysis conditions of alcalase were determined by single factors test and orthogonal test as follows： substrate concentration was 6 % （m/V）, the use level of alcalase was 1200 U/g, temperature was at 55 ℃, pH was 8.5, and hydrolysis time was 6 h. Under above conditions, the yield of peptide and nitrogen solubility index were 68.12 % and 94.02 %, and the degree of hydrolysis reached up to 22.05 %.

关 键 词：薏仁酒糟 碱性蛋白酶 水解条件 

分 类 号：TS261.9[轻工技术与工程—发酵工程]