高纯度米渣分离蛋白制备工艺的研究.PDFVIP

安徽农业大学学报, 2015, 42(6): 879-884 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x007 网络出版时间：2015-11-2 15:00:06 [URL] /kcms/detail/34.1162.S1500.014.html 高纯度米渣分离蛋白制备工艺的研究 程 飞，杜先锋* (安徽农业大学茶与食品科技学院，合肥 230036) 摘 要：旨在将米渣经脱脂、脱糖、喷雾干燥后，得到高纯度的米渣分离蛋白。在单因素基础上，采用响应面 分析法优化双酶(纤维素酶和 α-淀粉酶)法脱糖工艺，并研究米渣分离蛋白结构及其中氨基酸组分的变化。结果表明， pH 值、双酶添加量、酶配比对脱糖米渣中分离蛋白含量有显著影响，得到的最佳脱糖条件是 pH 值 5.87、双酶添 加量 0.61% 、酶配比为 1.95:1。在最佳优化条件下制得米渣分离蛋白，蛋白含量为 86.63%。氨基酸性质分析表明， 米渣分离蛋白中胱氨酸和甲硫氨酸的含量均高于大米蛋白的，此法制备的米渣分离蛋白的二级结构发生改变。 关键词：米渣；纤维素酶；α-淀粉酶；米渣分离蛋白；响应面分析 中图分类号：TS201.21 文献标识码：A 文章编号：1672−352X (2015)06−0879−06 Study on technology for preparation of high purity rice dreg protein isolate CHENG Fei, DU Xianfeng (School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036) Abstract: Rice dreg was processed by degreasing, deglycosylation and spray drying and a high purity rice dreg protein isolate was obtained. Based on a single factor, the technology of deglycosylation with bi-enzyme was optimized using response surface analysis. The structure of the optimal rice dreg protein isolate and its amino acid composition were investigated. The results showed that pH value, bi-enzyme amount and bi-enzyme ratio had sig- nificant effects on the content of protein isolate in deglycosylation rice dreg. The optimum conditions of deglyco- sylation were pH 5.87, bi-enzyme amount of 0.61% and bi-enzyme ratio of 1.95:1. The protein content of the rice dreg protein isolate was 86.63% under the optimized condition. Amino acid analysis showed that the contents of methionine and cysteine in the rice dreg protein isolate were both higher than those in rice protein and the secon- dary structure of the prepared rice dreg protein isolate