酶解法制备薏米汁的工艺优化  

Optimization of enzymolysis technology of coix seed juice

作　　者：马丹[1] 杨源源 张焕琴 李秀芳 李丰岳 孙强 MA Dan;YANG Yuanyuan;ZHANG Huanqin;LI Xiufang;LI Fengyue;SUN Qiang(College of Bioengineering,Jingchu University of Technology,Jingmen 448000,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《中国酿造》2019年第4期165-169,共5页China Brewing

基　　金：湖北省2017年大学生创新训练项目(201711336013)

摘　　要：以薏米为原料,采用α-淀粉酶和木瓜蛋白酶酶解薏米制备薏米汁。以还原糖含量和氮溶解指数(NSI)为检测指标,研究酶添加量、酶解时间、酶解温度3个因素对淀粉酶与木瓜蛋白酶酶解作用的影响。结果表明,α-淀粉酶酶解时间3.5 h,酶解温度65℃,酶添加量300 U/g;木瓜蛋白酶酶解时间为6 h,酶解温度为50℃,酶添加量为100 U/g。在此优化条件下,薏米汁中还原糖含量达23.26 mg/m L,氮溶解指数达到79.58%。Using coix seed as raw material,the coix seed juice was enzymatically prepared byα-amylase and papain.Using the reducing sugar content and nitrogen solubility index(NSI)as the test indexes,the effects of three factors including the enzyme addition,enzymatic hydrolysis time and temperature on the enzymolysis ofα-amylase and papain were studied.The results showed that the optimal enzymatic hydrolysis parameters ofα-amylase were as follows:hydrolysis time 3.5 h,temperature 65℃andα-amylase addition 300 U/g.The optimal enzymatic hydrolysis parameters of papain were as follows:hydrolysis time 6 h,temperature 50℃and papain addition 100 U/g.Under the optimal conditions,the reducing sugar content in the coix seed juice reached 23.26 mg/ml,and the NSI reached 79.58%.

关 键 词：薏米汁 Α-淀粉酶 木瓜蛋白酶 酶解 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]