超声波辅助酶法提取米渣中蛋白质工艺的优化

摘要

In order to increase protein content,rice residue,as a by -product in starch sugar process, was processed by ultrasound -assisted amylase treating.The effects of ultrasonic power,ultrasonic tem-perature,liquid -solid ratio,enzyme amount,enzymatic time on rice protein purity were investigated by single factor analysis.The technical parameters were further optimized by orthogonal experiment.The re-sult showed the optimal condition was as follows:ultrasonic power 120 W,ultrasonic temperature 60 ℃, enzyme amount 50 U /g,liquid -solid ratio 12∶1 and enzymatic time 140 min.Under the above -men-tioned optimum condition,the verification tests demonstrated that the purity and the recovery rate of pro-tein were 82.4% and 87.5% respectively.%以淀粉糖生产过程中产生的副产物米渣为原料，采用超声波处理结合淀粉酶酶解的方法提高其蛋白质含量，研究了超声功率、超声温度、液固比、加酶量、酶解时间对大米蛋白纯度的影响。在单因素试验的基础上，通过正交试验优化，确定了米渣中蛋白质提取的最佳工艺条件，即超声功率120 W，超声温度60℃，加酶量50 U /g，液固比12∶1，酶解时间140 min。在此条件下大米蛋白质的纯度为82．4％，回收率达87．5％。