米渣发泡蛋白粉的酶法制备工艺-食品安全质量检测学报.PDF

第8 卷 第9 期 食品安全质量检测学报 Vol. 8 No. 9 2017 年9 月 Journal of Food Safety and Quality Sep. , 2017 米渣发泡蛋白粉的酶法制备工艺 1 1 1 2* 高 俊 , 艾 丹 , 黎 刚 , 陈季旺 (1. 江西花圣食品有限公司, 南昌 330115; 2. 武汉轻工大学食品科学与工程学院, 武汉 430023) 摘 要: 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。 关键词: 米渣; 发泡蛋白; 酶法水解 Process for enzymatic hydrolysis of rice foamed protein powder 1 2* GAO Jun , AI Dan, LI Gang, CHEN Ji-Wang (1. Jiangxi Huasheng Food Co ., Ltd. , Nanchang 330115, China; 2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China) ABSTRACT: 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%