摘要
以市售大米为原料,用乳酸菌和嗜热链球菌混合发酵降解大米蛋白,并添加复合蛋白酶二次降解大米蛋白,制得低蛋白大米。采用响应面中Plackett Burman法对影响降解蛋白的条件进行了筛选,并利用正交设计筛选出的关键因素菌种比、酶制剂种类、酶添加量和反应时间等进行优化研究,最终确定了蛋白平均含量为0.63%的低蛋白大米的工艺参数。
In this paper,the process of degrading rice protein by mixed fermentation of lactic acid bacteria and Streptococcus thermophilus with commercial rice as raw material,and adding double-degraded rice protein by complex protease to study low-protein rice was studied. The conditions affecting the degraded protein were screened by the Plackett Burman method in the response surface. The optimization of key factors such as strain ratio,enzyme preparation type,enzyme addition amount and reaction time was carried out by orthogonal method. The process parameters of low protein rice with an average protein content of 0.63% were finally determined.
作者
郭骐玮
孙涛
GUO Qiwei;SUN Tao(Handan No.1 High School,Handan,Hebei 056006,China)
出处
《农产品加工》
2019年第7期17-19,23,共4页
Farm Products Processing
关键词
低蛋白大米
乳酸菌
蛋白质
蛋白酶
low protein rice
lactic acid bacteria
protein
protease
