摘要
为改善碱溶酸沉法提取的米糠浓缩蛋白产品的功能特性,以米糠蛋白为原料,用氮溶解指数和水解度为指标对中性蛋白酶、碱性蛋白酶、复合蛋白酶、木瓜蛋白酶、风味蛋白酶进行筛选,确定碱性蛋白酶为最佳的改性用酶,并通过单因素和正交试验优化出碱性蛋白酶最佳改性条件为:底物浓度3%,酶用量1 500 U/g,温度55℃,pH8.5,时间4 h。在最佳条件下,米糠蛋白的氮溶解指数从35.6%提高到95.42%。
In order to improve the rice bran concentration protein product function characteristic which is extracted by alkali and sink by acid, Using rice bran protein as the raw material and using nitrogen solubility index and degree of hydrolysis as the indicator, select the best modified protease from the neutrase, alcalase, protamex, papain, and flavourzyme. Finally identify alcalase is the best modified protease. Ascertaining the optimum decompose condition via single factor experiment and orthogonal experiment： substrate concentration is 3%, the protease dosage is 1 500 U/g, temperature is 55℃, pH is 8.5, time is 4 h. Under the optimal conditions, nitrogen solubility index of rice bran protein can increase from 35.6% to 95.42%.
出处
《食品工业》
北大核心
2011年第3期47-50,共4页
The Food Industry
基金
哈尔滨市科技攻关重大项目(2009AA6BN074)
关键词
米糠蛋白
酶改性
氮溶解指数
rice bran protein： protease modification： nitrogen solubility index
