超声辅助酶解大米多肽的制备及其对酵母细胞增殖性影响  

Research of Preparation of Rice Peptides by Ultrasonic-Assisted Enzymatic Hydrolysis and Effect on Yeast Cells’Proliferation

作　　者：李素云 覃颖泉 谢冬梅 张华 李星科 王语迟 LI Suyun;QIN yingquan;XIE Dongmei;ZHANG Hua;LI Xingke;WANG Yuchi(School of Food and Biology Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450002

出　　处：《食品工业》2020年第3期126-129,共4页The Food Industry

基　　金：国家重点研发计划子课题“非发酵类速冻食品加工关键技术及产业化示范”(2018YFD0400604-02);郑州市重大科技专项“速冻非发酵中式主食产品开发与装备研究及产业化示范”(188PCXZX805);河南省科技攻关“大米蛋白多肽的制备及对冷冻面团中酵母耐冻性影响研究”(182102110149)。

摘　　要：采用超声辅助酶解制备大米多肽,并研究其对酵母细胞增殖性的影响。在单因素试验基础上,对超声辅助酶解制备大米多肽进行工艺优化,确定最优超声辅助酶解工艺:超声功率密度51.8 W/L、超声温度50℃、超声时间15 min。在最优工艺条件下,大米多肽得率为70.57%。对酵母细胞培养增殖显示随着多肽浓度的增加而增强,当多肽浓度达到25 g/L后,酵母细胞增殖效果不再增强;另外超声辅助酶解的大米蛋白多肽作为氮源对酵母细胞培养增殖效果要好于常规酶解。Preparation of rice peptides by ultrasonic-assisted enzymatic hydrolysis and yeast cells’proliferation was researched.On the basis of single factor experiment,the ultrasonic assisted hydrolysis process was determined by orthogonal test.The optimal hydrolysis parameters were as follows:the ultrasonic power density was 51.8 W/L,ultrasonic temperature was 50℃,and ultrasonic time was 15 min.Under the optimum conditions,the yield of rice polypeptide was 70.57%.The proliferation of yeast cells was enhanced with the increase of the polypeptide concentration.When the polypeptide concentration reached 25 g/L,the proliferation effect of yeast cells was no longer enhanced.In addition,the ultrasound-assisted enzymatic hydrolysis of rice protein polypeptide as a nitrogen source was better than the conventional enzymatic hydrolysis for the proliferation of yeast cell culture.

关 键 词：大米蛋白肽 超声 酵母增殖 酶解 

分 类 号：TQ936.16[化学工程]