固体发酵制曲结合酶法生产酶解植物蛋白的研究  

Study on producing enzymatic vegetable protein by solid state fermentation combined with papain enzymolysis

作　　者：崔广荣[1] 蓝德安 吴新良 

机构地区：[1]安徽技术师范学院,安徽凤阳233100 [2]广州酶制品厂,广东广州510600

出　　处：《中国调味品》2003年第2期27-31,共5页China Condiment

摘　　要：本文详细介绍了以米皮粕和豆粕粉为原料 ,利用固体发酵成曲结合酵母发酵耗糖及木瓜蛋白酶酶解生产酶解物蛋白质的工艺流程。产品与原材料相比得率为 4 9 0 % ,蛋白质含量为 6 5 6 % ,原材料蛋白质利用率为 6 7 3%。产品营养丰富、味鲜并具有浓郁的醇、酱香味 ,无氯丙醇类毒性物质 ,可广泛用调味品行业 ,是酸解植物蛋白的理想替代品。This paper detailed the process of producing enzymatic vegetable protein through solid state fermentation combined with papain enzymolysis.The results showed that the ratio of products compared with raw materials(rice and soybean dregs) is 49.0%.The content of protein is 65.6% in the products.The rate of protein utilization is 67.3% in raw materials.The products have thick and heavy fragrance of alcoholization and soy sauce.The outstanding advantage of the products is not containing chlorohydrine.Therefore,it can substitute for hydrolyzed vegetable protein and be widely used in food industry.

关 键 词：固体发酵制曲结合酶法 酶法生产 酶解植物蛋白 米皮粕 豆粕粉 工艺流程 

分 类 号：TQ936.2[化学工程]