超声辅助酶法提取米渣中蛋白的研究  

Ultrasonic-assisted Enzymatic Extraction of Protein from Rice Dregs

作　　者：王真真 史晶晶 汪姣蓉 陈嘉辉 王华南 章焰[1] 刘爱红[1] 陈洁[1] WANG Zhenzhen;SHI Jingjing;WANG Jiaorong;CHEN Jiahui;WANG Hua'nan;ZHANG Yan;LIU Aihong;CHEN Jie(College of Food Engineering,Zhixing College of Hubei University,Wuhan,Hubei 430011,China)

机构地区：[1]湖北大学知行学院粮食与食品工程学院,湖北武汉430011

出　　处：《农产品加工》2021年第7期6-10,共5页Farm Products Processing

基　　金：2018年湖北省粮食局粮食科技创新项目(2018年12月);2020年湖北省教育厅科学研究计划指导性项目(B2020327);国家级大学生创新创业训练计划项目(202013234003)。

摘　　要：米渣是大米深加工的副产物,加工过程中因淀粉被利用而留下蛋白质,因而米渣中大米蛋白含量高。大部分米渣经干燥后主要用作饲料,为了使其米渣中的蛋白质得到进一步的开发和利用,探讨了米渣蛋白的提取工艺。近年来,超声技术广泛应用于样品的前处理和提取工艺,分析了超声波处理、碱性蛋白酶处理及超声协同蛋白酶作用对米渣蛋白提取率的影响。分析了料液比、加酶量、酶解时间、酶解温度和超声时间等因素对米渣蛋白提取率的影响。并在单因素试验的基础上,通过正交试验优化确定了米渣蛋白的最佳提取条件,即料液比1∶10,超声功率500 W,超声时间80 min,酶反应时间100 min,加酶量1650 U/g,酶解温度55℃。在此最优提取工艺下蛋白质提取率为82.80%。Rice residues are the by-products of rice deep processing.Protein is left during the processing because of the utilization of starch,so rice residues contain high content of rice protein.Most rice residues are mainly used as feed after drying.In order to further develop and utilize the protein in rice dregs,the extraction technology of rice protein was studied.Effects of ultrasound treatment,alkaline protease treatment and ultrasound-assisted protease on the extraction rate of rice residue protein were analyzed.The effects of solid-to-liquid ratio,enzyme concentration,enzyme reaction time,enzyme reaction temperature and ultrasonic treatment time on the extraction efficiency of protein from rice residue were analyzed.On the basis of single factor,the optimum extraction conditions of rice residues protein were determined by orthogonal test.The optimum extraction process parameter were as follows:solid-to-liquid ratio was 1∶10,ultrasonic power was 500 W,ultrasonic treatment was 80 min,enzyme reaction time was 100 min,enzyme concentration was 1650 U/g,enzyme reaction temperature was 55℃.Under the optimum extraction conditions mentioned above,the extraction rate of protein was 82.80%.

关 键 词：米渣 碱性蛋白酶 超声波 酶法提取 大米蛋白 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]