摘要
为了提高丢糟中淀粉的利用率,采用酸性蛋白酶处理浓香型白酒丢糟,使与淀粉紧密结合的蛋白质得以分解,丢糟中的部分淀粉被释放后与淀粉酶直接接触被酶解,转化为可被微生物生长利用的多糖类物质。以淀粉和蛋白提取率为评价指标,考察酶解温度、酶解时间、酶解pH值、酶添加量对蛋白和淀粉提取率的影响,采用单因素及正交试验优化淀粉提取条件。结果表明,各因素对淀粉提取率结果影响顺序为:酶解温度>酶解pH>酶解时间>酶添加量,最佳淀粉提取条件为酶解温度75℃,酶解时间120 min,酶解pH为4.0,酶添加量0.02 mL/g。在此最佳条件下,淀粉提取率为24.26%,蛋白提取率为12.21%。
In order to improve the utilization rate of starch in distiller's grain,the distiller's grain from strong-flavor Baijiu(Chinese liquor)production was treated with acid protease,so that the protein closely bound to the starch was broken down.Some starches in the distiller's grains were released and directly contacted with amylase to be hydrolyzed,which could be transformed into polysaccharides that could be used by microbes.Using starch and protein extraction rate as evaluation indicators,the effects of enzymolysis temperature,time,pH and enzyme addition on the extraction rate of protein and starch were investigated,and the extraction conditions of starch were optimized by single factor and orthogonal experiments.The results showed that the order of effect of each factor on the extraction rate of starch was enzymolysis temperature>pH>time>enzyme addition.The optimal extraction conditions were obtained as follows:enzymolysis temperature 75℃,time 120 min,pH 4.0,and enzyme addition 0.02 ml/g.Under the optimal conditions,the extraction rate of starch and protein was 24.26%and 12.21%,respectively.
作者
牟婷婷
李怡萱
李丽
王祥余
宗绪岩
MOU Tingting;LI Yixuan;LI Li;WANG Xiangyu;ZONG Xuyan(School of Biological Engineering,Sichuan University of Science and Engineering,Yibin 644000,China;Novozymes(China)Investment Co.,Ltd.,Beijing 100085,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期31-35,共5页
China Brewing
基金
中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ012)
中国生态酿酒产业技术研究院科研项目(SD-ST-001)
四川省科技厅项目(2018JZ0039)
烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2017Z11)
关键词
丢糟
酸性蛋白酶
淀粉
蛋白
提取条件优化
distiller's grain
acid protease
starch
protein
extraction conditions optimization
