不同前处理方式对米糠复合酶解效果影响的研究  

Effects of Different Pretreatment on Complex Enzyme Hydrolysis of Rice Bran

作　　者：韩雅盟 池建伟[2] 张名位[2] 韩素云[2] 魏振承[2] 林耀盛[2] 范三红[1] HAN Ya-meng1, CHI Jian-wei2, ZHANG Ming-wei2, HAN Su-yun2,WEI Zhen-cheng2, LIN Yao-sheng2, FAN San-hong1(1. College of Life Sciences, Shanxi University, Taiyuan 030006, Shanxi, China; 2. Sericultural＆ Agri-FoodResearch Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministryof Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610,Guangdong, Chin)

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610

出　　处：《食品研究与开发》2018年第14期63-69,共7页Food Research and Development

基　　金：国家重点研发计划(2017YFD0401105;2016YFD0400702-2);公益性行业(农业)科研专项经费(201203037-01-01);广东省省级科技计划项目(2015A050502034;2015A020209072;2017B090907022);广东省现代农业产业技术体系创新团队项目(2016LM2151;2017LM1084)

摘　　要：以脱脂米糠为原料,比较挤压膨化、微波蒸煮以及高温焙炒3种前处理方式对米糠复合酶解效果的影响。结果表明,以可溶性固形物含量为评价指标,通过单因素试验结合响应面分析,脱脂米糠复合酶解的最佳工艺条件为:复合酶添加量1.8%,复合酶质量比(纤维素酶∶α-淀粉酶)1.5∶1,酶解温度51.0℃,p H 5.1,在此条件下米糠的可溶性固形物含量为35.06%。与未处理组相比,3种前处理方式均降低复合酶解米糠中可溶性蛋白含量,并提高可溶性糖含量;挤压膨化和高温焙炒降低复合酶解米糠中总酚含量。Effects of three different pretreatment such as extrusion,microwave cooking,and high temperature roasting,on complex enzymatic hydrolysis of defatted rice bran were investigated. On the basis of single-factor experiment combined with response surface methodology,the optimum technological conditions for content of soluble solids were as follows：the concentration of complex enzymewas 1.8 %,the mass ratio of cellulase andα-amylase were 1.5 ∶ 1,temperature 51.0 ℃,p H 5.1,and the content of soluble solids was 35.06 % under these conditions. Compared to those of the control group,the content of soluble sugar were increased. However,the three different pretreatment reduced the content of soluble protein significantly. This investigation of phenolics showed that extrusion and high temperature roasting decreased the total phenolic content respectively.

关 键 词：复合酶解 脱脂米糠 可溶性固形物 挤压膨化 微波蒸煮 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]