摘要
米渣是优质的蛋白质资源。以淀粉糖企业副产品米渣为原料,以水解度和起泡性为评价指标,利用碱性蛋白酶对米渣蛋白进行酶解,首先研究酶添加量、pH、底物浓度等因素对米渣蛋白质水解度的影响,然后通过响应面试验得出最佳酶解条件。结果表明,酶解最适条件是底物浓度6%、酶解时间90min、加酶量2%、pH为8.5、酶解温度55℃,在此条件下得到的酶解液起泡性高。
Rice dreg is the quality of protein resources. This by-product from rice residue as raw material starch sugar enterprise, degree of hydrolysis and foaming index for evaluation, of enzymatic hydrolysis of rice residue protein by alkaline protease, first examine the enzyme adds volume, pH, substrate concentration, and other factors influence on the degree of hydrolysis of rice residue protein, and then came to the best enzymatic hydrolysis by response surface test conditions. The results show that the optimal conditions enzyme solution is substrate concentration 6%, enzyme solution time 90 min, add enzyme quantity 2%, pH 8.5, enzyme solution temperature 55 %, the conditions under which get enzyme solution liquid foaming ability high.
出处
《食品科技》
CAS
北大核心
2012年第12期60-62,共3页
Food Science and Technology
基金
湖北工业大学博士科研启动项目(BSQD0818)
关键词
碱性蛋白酶
米渣
工艺优化
响应面
alkaline protease
rice residue
process optimization
response surface
