期刊论文

Process for enzymatic hydrolysis of rice foamed protein powder

中文

食品安全质量检测学报

2095-0381

2017

8

09

3365-3370

10.3969/j.issn.2095-0381.2017.09.015

本校为第一机构

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。

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% of DRDP, pH 8.0, 40 ℃, 24 AU/kg of alcalase to DRDP ratio, a...