胰酶水解米渣制备寡肽工艺的优化.pdf

安徽农业大学学报, 2012, 39(5): 714-720 Journal of Anhui Agricultural University 网络出版时间：2012-8-27 12:03:37 [URL] /kcms/detail/34.1162.S1203.026.html 胰酶水解米渣制备寡肽工艺的优化 徐 敏，杜先锋* (安徽农业大学茶与食品科技学院，合肥 230036) 摘 要：以制备麦芽糖浆的副产物米渣为原料，选取胰酶为改性用酶。在对加酶量、固液比、pH 、温度的单 因素试验基础上，采用4 因素3 水平的响应面设计方法，以水解度（DH ）为评定指标，并综合考虑限制性酶解程 度与产品分子量分布之间的相关性，得到了以寡肽为水解目标的最佳酶解工艺参数：加酶量为底物的 1.6%，固液 比为 1 ︰9 ，pH 值为 8.5，温度为55℃，反应时间为3.0 h。经脱色与喷雾干燥后，水解产物的分子量分布基本上都 处于 1 000 u 以下，且以二肽、三肽为主。 关键词：米渣；寡肽；酶改性；响应面；分子量分布 中图分类号：TS201.2 文献标识码：A 文章编号：1672−352X (2012)05−0714−07 Optimization of hydrolyzing rice residue for preparing oligopeptide by pancreatin XU Min, DU Xian-feng (School of Tea Food Science and Technology, Anhui Agricultural University, Hefei 230036) Abstract: Rice residue, a by-product from starch syrup industry, was hydrolyzed by using pancreatin with the objective of obtaining oligopeptide. Based on single factor tests, hydrolysis conditions were optimized by us- ing a response surface methodology (RSM) on the degree of hydrolysis (DH) and investigating the relationship between DH and the molecular weight distributions. The optimum values for pancreatin concentration, substrate concentration, temperature, pH and hydrolysis time were found to be 1.6 g/100 g protein, 1:9 (w:v), 55℃, pH 8.5 and 3.0 h. The products made by spray-drying and decolorization with molecular weight (Mw) below 1 000 in the final peptides was over 95%, and most of the final peptides were dipeptide or tripeptide. Key words: rice residue; oligopeptide; enzymatic modification; RSM; molecular weight distribution 米渣是利用早籼稻或碎米为原料生产淀粉糖的 改善变性大米蛋白的功能性质[6] 。针对不同改性目 副产品，其中大米蛋白含量高达 50% 以上(干基)[1]， 标，通过分析不同蛋白酶对米渣的酶解模式以及米 是提取高纯度大米蛋白的优良原料。然而，由于经