期刊论文

中文

食品工业

1004-471X

2015

36

5

51-55

国家粮食公益性行业科研专项“粮油加工技术与装备开发应用”（201313012）；

本校为第一机构

研究利用超声辅助糖化酶二次酶解米渣,从而制备米渣蛋白的工艺,对该工艺中的两次酶解过程进行正交试验优化,超声辅助二次酶解最优工艺如下,一次酶解料液质量比为1∶8,酶处理时间为4 h,米渣煮沸时间为2 h,酶作用p H为4.0,加酶量为0.015%,酶处理温度为60℃,超声提取功率为165 W;继续进行二次酶解,二次酶解最佳条件与第一次相同。在优化工艺下,进行试验验证,得米渣蛋白平均含量（干基）为88.74%,此时蛋白质平均得率为92.23%。该工艺克服了碱性蛋白酶法和常规碱提酸沉法制备米渣蛋白的诸多缺点,生产的米渣蛋白质量较好,其为大米副产物的综合利用提供了可靠的理论基础。

The extraction technology of rice residue protein from rice residue by two times ultrasonic assisted enzymatic method was studied. And then, the two enzymolysis processes were optimized by orthogonal experiments. The experiment showed that the optimal conditions to extract rice residue protein by twice ultrasonic assisted enzymatic technology were as follows： in the first step, the mass ratio of solid to liquid was 1 ： 8, extraction time was 4 h, the boiling time of rice residue solution was 2 h, enzymolysis pH was 4.0, the dosage of enzyme w...