乳酸与酸性蛋白酶协同浸泡在玉米浸泡工艺中的应用  

The application of collaborative soaking of lactic acid and acid protease on corn steeping technology

作　　者：刘庆艾 马恒[1] 马耀宏 杨俊慧 孟庆军 杨艳 史建国 

机构地区：[1]齐鲁工业大学(山东省科学院),山东省科学院生物研究所,山东省生物传感器重点实验室,济南250014

出　　处：《食品科技》2018年第1期258-261,共4页Food Science and Technology

基　　金：山东省科学院青年科学基金项目(2015QN009); 山东省自然科学基金中青年科学家科研奖励基金项目(ZR2016CB42); 山东省科学院科技发展基金项目(科基合字2017第37号); “863”计划子课题(2015AA021005)

摘　　要：为解决传统玉米浸泡工艺耗时长、污染环境等问题,以玉米为原料,采用乳酸与酸性蛋白酶协同浸泡提取玉米淀粉,并对该工艺进行优化。通过单因素试验研究了初始乳酸浓度、乳酸浸泡时间、加酶量和酶作用时间对玉米淀粉得率的影响,然后通过正交试验优化组合得到最佳工艺条件:初始乳酸浓度0.6%、乳酸浸泡时间16 h、加酶量1000 U/g玉米、酶作用时间20 h。在最优条件下,淀粉得率由传统工艺的56.02%提高到69.76%,浸泡时间缩短了大约20 h。此浸泡工艺取缔了亚硫酸的使用,又大大缩短了浸泡时间,能够减少能源消耗及环境污染、降低生产成本。In order to solve the problems of traditional corn steeping technology, such as time consuming and environmental pollution, the study adopted collaborative soaking of lactic acid and acid protease to extract corn starch using corn as raw materials, and optimized this technology. The effects of the initial concentration and soaking time of lactic acid, as well as the content and action time of acid protease on the yield of corn starch were studied by single factor experiments. Then the optimum technological condition was identified by orthogonal test as the initial concentration of lactic acid for 0.6%, the soaking time of lactic acid for 16 h, the content of acid protease for 1000 U/g corn, and the action time of acid protease for 20 h. Under the optimal conditions, the starch yield was increased to 69.76% from 56.02% of the conventional steeping technology, and the steeping time was shortened about 20 h. This steeping technology was effective in eliminating sulfur dioxide requirements and decreasing the steeping time, which could reduce the energy consumption, environmental pollution, and production cost.

关 键 词：乳酸 酸性蛋白酶 玉米浸泡 淀粉得率 浸泡时间 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]