米渣发泡蛋白粉的酶法制备工艺

目的优化米渣蛋白发泡粉的制备工艺。方法采用碱性蛋白酶、中性蛋白酶、胰蛋白酶、风味蛋白酶和复合蛋白酶分别水解脱酰胺米渣蛋白（deaminated rice dreg protein,DRDP）,比较5种蛋白酶水解物的起泡力和持泡力,确定较佳的蛋白酶并优化水解条件。结果碱性蛋白酶为较佳的水解酶,水解条件为：DRDP浓度10%、pH 8.0、40℃、碱性蛋白酶与DRDP比24 AU/kg、时间90 min。该试验条件下制备的米渣发泡蛋白的起泡力为300%,持泡力为90%,得率为88.65%。结论采用碱性蛋白酶水解DRDP能够生产功能良好的米渣发泡蛋白。...

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Bibliographic Details
Published in食品安全质量检测学报 Vol. 8; no. 9; pp. 3365 - 3370
Main Author 高俊;艾丹;黎刚;陈季旺
Format Journal Article
LanguageChinese
Published 江西花圣食品有限公司,南昌,330115%武汉轻工大学食品科学与工程学院,武汉,430023 2017
Subjects
发泡蛋白
米渣
酶法水解
发泡蛋白
foamed protein
酶法水解
enzymatic hydrolysis
rice dreg
米渣
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ISSN2095-0381

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Summary:目的优化米渣蛋白发泡粉的制备工艺。方法采用碱性蛋白酶、中性蛋白酶、胰蛋白酶、风味蛋白酶和复合蛋白酶分别水解脱酰胺米渣蛋白（deaminated rice dreg protein,DRDP）,比较5种蛋白酶水解物的起泡力和持泡力,确定较佳的蛋白酶并优化水解条件。结果碱性蛋白酶为较佳的水解酶,水解条件为：DRDP浓度10%、pH 8.0、40℃、碱性蛋白酶与DRDP比24 AU/kg、时间90 min。该试验条件下制备的米渣发泡蛋白的起泡力为300%,持泡力为90%,得率为88.65%。结论采用碱性蛋白酶水解DRDP能够生产功能良好的米渣发泡蛋白。
Bibliography:Objective To optimize the process of the foaming powder from rice dreg protein. Methods Alcalase, neutrase, trypsin, flavourzyme, and protamex were used to hydrolyze deaminated rice dreg protein （DRDP）, respectively, and the foaming force and holding force of 5 kinds of hydrolysates were measured to determine the better protease and optimize the hydrolysis conditions. Results Alcalase was the optimum hydrolytic enzyme. The optimized hydrolysis conditions were shown as follows： 10% of DRDP, pH 8.0, 40 ℃, 24 AU/kg of alcalase to DRDP ratio, and 90 min of hydrolysis time. Under these conditions, rice foamed protein with foaming force of 300%, holding force of 90%, and yield of 88.65% were prepared. Conclusions Rice foamed protein powder may be produced through enzymatic hydrolysis of DRDP.
GAO Jun1, AI Dan, LI Gang, CHEN Ji-Wang2 （1. Jiangxi Huasheng Food Co., Ltd., Nanchang 330115, China; 2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China）
rice dreg; foamed protein; enzy
ISSN:2095-0381