中性蛋白酶辅助提取天麻淀粉的工艺优化  

Optimization of neutral protease assisted extraction of Gastrodia elata BI.starch

作　　者：刘庆庆[1] 吴育勤 杨馥祯 邓飞 LIU Qing-qing;WU Yu-qin;YANG Fu-zhen;DENG Fei(College of Tongren University,Tongren 554300,Guizhou,China)

机构地区：[1]铜仁学院,贵州铜仁554300

出　　处：《粮食与油脂》2023年第2期101-105,共5页Cereals & Oils

基　　金：贵州省教育厅青年科技人才成长项目(黔教合KY字[2020]173);贵州省教育厅青年科技人才成长项目黔教合KY字[2018]339。

摘　　要：以新鲜天麻为原料、中性蛋白酶为酶解剂,通过单因素和正交试验研究料液比、酶解时间、酶解pH、酶添加量和酶解温度对天麻淀粉中蛋白质残留率和天麻淀粉得率的影响,并确定最佳提取工艺。结果表明:天麻淀粉提取最佳工艺为料液比1∶7(g/mL)、酶解时间2.5 h、酶解温度35℃、酶添加量0.8 mg/g、酶解pH 7.0,在此条件下天麻淀粉得率为12.49%,蛋白质残留率为0.0068%。Using fresh Gastrodia elata BI.as raw material and neutral protease as enzymolysis agent,the effects of solid-liquid ratio,enzymolysis time,enzymolysis pH,enzyme addition amount and enzymolysis temperature on protein residue rate and yield of Gastrodia elata BI.starch were studied by single factor and orthogonal experiment,and the optimal extraction process was determined.The results showed that the optimal extraction conditions were as follows:solid-liquid ratio 1∶7(g/mL),enzymolysis time 2.5 h,enzymolysis temperature 35℃,enzymolysis dosage 0.8 mg/g,enzymolysis pH 7.0.Under these conditions,the yield of starch was 12.49%and the protein residue rate was 0.0068%.

关 键 词：天麻淀粉 中性蛋白酶 提取工艺 蛋白质残留率 淀粉得率 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]