摘要
以米糠为原料,经脱脂后,采用碱性蛋白酶和中性蛋白酶双酶法水解米糠蛋白。在单因素试验的基础上,通过正交试验研究温度、pH、米糠质量分数、两种酶的比例及水解时间比对米糠蛋白水解度的影响。结果表明,影响米糠蛋白水解度的因素主次顺序为:米糠质量分数>温度>时间比>pH>酶比;优化的双酶法水解米糠蛋白的工艺条件为:温度45℃,米糠质量分数3%,碱性蛋白酶处理时pH为9.5、中性蛋白酶处理时pH为6.5,时间比3︰1(即碱性蛋白酶4.5 h,中性蛋白酶1.5 h),加酶总量3%时的酶比(碱性蛋白酶︰中性蛋白酶)2︰1。在此工艺条件下,米糠蛋白的水解度达到56.28%。
The rice bran protein was hydrolyzed by double enzymes method with degrease rice bran as raw material.On the basis of single factor tests,the influence of hydrolysis degree for rice bran protein was studied by the orthogonal experiments with temperature,pH,rice bran content,ratio of the two enzymes and hydrolysis time ratio.The results showed that,the important order of influence factors for rice bran protein hydrolysis degree was： rice bran contenttemperaturetime ratiopHenzyme ratio.The optimal technology conditions were as follows： the temperature was 45 ℃,rice bran content was 3%,the pH value was 9.5 with alkaline protease processing,the pH value was 6.5 with neutral protease processing,time ratio was 3 ∶ 1（the time of alkaline protease was 4.5 h and neutral protease was 1.5 h）,and enzyme ratio（alkaline protease ： neutral protease） was 2 ∶ 1 when the total enzyme was 3%.In this process rice bran protein hydrolysis degree was up to 56.28%.
出处
《保鲜与加工》
CAS
2012年第3期29-33,共5页
Storage and Process
基金
安康学院科研项目(2011AYZXZR04)
关键词
米糠蛋白
碱性蛋白酶
中性蛋白酶
水解度
rice bran protein
alkaline protease
neutral protease
degree of hydrolysis
