米渣蛋白质脱糖去杂工艺研究

摘要

In order to obtain the optimum Impurity removal technologies of rice protein isolates,this paper analysis freeze-thawing pretreatment,enzymatic hydrolysis on,ultrasound,and their synergy on the purity of rice protein isolates.Then the effects of liquid-solid ratio,enzyme concentration,enzymolysis time,enzymolysis temperature and ultrasound power on the purity of rice protein isolates were analyzed.On the basis of single factor experiments,Central Composite design combined with response surface analysis and variance analysis were employed to optimize process parameters.The optimum process conditions were as follows:liquid-solid ratio 6.1 mL/g,enzyme concentration 600 u/g,enzymolysis temperature 62 ℃,enzymolysis time 88min and ultrasound power 140 W.Under these conditions,the theoretical purity of rice protein isolates was 92.68％,which was closely agreed with the experimental value (92.01％).%为获得米渣脱糖去杂的最佳方法,分析了冻融预处理、酶处理、超声波及其协同作用对米渣蛋白纯度的影响,然后对液固体积质量比、加酶量、酶解时间、酶解温度和超声波功率等因素对米渣蛋白纯度的影响进行研究,并在单因素实验的基础上,采用Central Composite中心组合实验设计,以米渣蛋白纯度为响应值,建立米渣脱糖去杂的二次回归模型,通过响应面分析和方差分析得出影响米渣脱糖效果的最优参数为:液固体积质量比6.1 mL/g、加酶量600 μ/g、酶解温度62℃、酶解时间88 min、超声波功率140 W,此时所得米渣蛋白质的纯度为92.01％,与理论预测值(92.68％)一致.