高温米糠粕中蛋白质的提取工艺优化  

Optimization of Extraction Technology of Protein from High Temperature Rice Bran Meal

作　　者：杨华 宣丽 权志中[2,3] 杨宁 梁丽萍[2,3] 宗绪岩 YANG Hua;XUAN Li*;QUAN Zhi-zhong;YANG Ning;LIANG Li-ping;ZONG Xu-yan(Shenyang Modern Agricultural Research and Development Service Center,Shenyang 110025,China;Shenyang Complete Biotechnology Co.,Ltd.,Shenyang 110161,China;Liaoning Complete Biotechnology Co.,Ltd.,Tieling 112600,China;College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China)

机构地区：[1]沈阳市现代农业研发服务中心<沈阳市农业科学院>,辽宁沈阳110025 [2]沈阳市康普利德生物科技有限公司,辽宁沈阳110161 [3]辽宁康普利德生物科技有限公司,辽宁铁岭112600 [4]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《中国果菜》2020年第3期71-76,共6页China Fruit & Vegetable

基　　金：辽宁省科技创新重大专项——饲料质量安全控制及低蛋白饲料(2019JH1/10200002);辽宁省“兴辽英才计划”项目——大豆类蛋白原料抗营养因子预消化处理技术及应用研究(XLYC1902024)。

摘　　要：米糠粕在热稳定化加工过程中蛋白质容易发生变性,导致可溶性蛋白减少,给米糠蛋白的提取带来困难。为了研究高温米糠粕中蛋白的提取工艺,本试验比较了碱法、碱法+超声波、碱法+超声波+碱性蛋白酶三种方法,结果发现,采用碱法+超声波+碱性蛋白酶提取的米糠蛋白得率最高,为3.98%;然后考察了碱性蛋白酶添加量、酶解时间、酶解后pH值对蛋白得率的影响。在单因素试验的基础上,采用正交试验对米糠蛋白的提取工艺进行了优化,结果表明,三个因素均是影响米糠蛋白得率的极显著因素,影响顺序依次为酶解时间>蛋白酶添加量>酶解后pH值;最佳的提取条件为碱性蛋白酶添加量1.5%、酶解时间1 h、酶解后pH值11.0。在此条件下,米糠蛋白得率为7.10%,比优化前(0.12%)提高了6.98%;蛋白含量为70.5%。In the process of heat stabilization of rice bran meal,protein denaturation is easy to occur,which leads to the decrease of soluble protein and makes the extraction of rice bran protein difficult.In order to study the extraction technology of protein in high temperature rice bran meal,this experiment compared three extraction methods:alkali method,alkali method+ultrasonic,alkali method+ultrasonic+alkaline protease.The results showed that the yield of protein extracted by alkali method+ultrasonic+alkaline protease was the highest,which was 3.98%.The effects of alkali protease addition,enzymatic hydrolysis time and pH after enzymatic hydrolysis on the yield of rice bran protein were investigated.On the basis of single factor experiment,the extraction process of rice bran protein was optimized by orthogonal experiment.The results showed that three factors all were extremely significant factors and the order of three factors affecting the yield was enzymatic hydrolysis time>alkali protease addition>pH after enzymatic hydrolysis.The optimum extraction conditions were alkali protease addition of 1.5%,enzymatic hydrolysis time of 1 h and pH 11.0 after enzymatic hydrolysis.Under these conditions,the extraction rate of rice bran protein reached 7.10%,which was 6.98% higher than that of before optimization(0.12%),and the protein content was 70.5%.

关 键 词：高温米糠粕 米糠蛋白 碱法提取 超声波 碱性蛋白酶 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]