摘要
利用中性蛋白酶酶解工艺,在水磨糯米粉生产过程中,基于单因素试验,通过SAS 9.0分析软件,建立酶解糯米蛋白的二次多项数学模型,得到最适酶解工艺条件为:加酶量为4 000 U/g,料液比为1∶9,温度为40℃,时间为4.5 h,蛋白提取率可达到78.75%。该条件下所得的糯米粉质构特性与传统水磨糯米粉相比没有变化,收集水中蛋白质含量提高80倍,含有17种氨基酸,其中人体不能合成的必需氨基酸含量达到50.36%,具有较高的营养价值。
This research utilized the enzymolysis technology by using neutral protease in the process of waxy rice flour on the basis of one - factor test. The method of response surface analysis with SAS data analysis software was a- dopted to built a quadratic regression equation. The optimum enzymolysis conditions were obtained as follows： enzyme dosage was 4 000 U/g ; liquid ratio was 1 ： 9 ; hydrolysis temperature was 40 ℃, and hydrolysis time was 4.5 h ; the actual measured protein extraction rate was 78.75%. On the condition, the texture properties of two kinds of waxy rice flour remained unchanged, the protein content of collected water, and there were seventeen amino acids in waxy rice, the content of essential amino acids was 50.36%, and it had high nutritional value.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第9期44-49,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31171655)
关键词
糯米
中性蛋白酶
酶解
响应面
氨基酸组分分析
waxy rice, neutral protease, enzymolysis, response surface, amino acids analysis
