酸-酶法与挤压膨化法淀粉糖糖渣特性对比研究

Characteristics Comparative Study on Starch Sugar Residue by Acid-Enzyme and Extrusion-expansion Technology

以传统酸一酶法与挤压膨化法2种制糖工艺所产糖渣副产物的感官、理化、微生物、显微结构、蛋白提取等进行对比研究。结果表明：传统酸一酶法所产糖渣（SMZ）颜色较挤压膨化法所产糖渣（JYZ）颜色深、味酸。JYZ蛋白质含量74．23g／100g（占干基80．18％），SMZ蛋白仅为58．73g／100g（占干基62．93％）；从氨基酸组成分析，IYZ较SMZ的游离氨基酸组分含量有不同程度减少，减少量从9％～4％不等。从耐贮性分析，JYZ耐贮If生更强；可能与特殊的挤压膨化工艺对原料有一定杀菌作用有关，JYZ微生物菌落计数均小于1×102。对2种工艺糖渣进行蛋白提取，JYZ蛋白提取率高于SMZ，为41．80％，而提取蛋白电镜扫描观察发现超微结构差异性不显著。综上2种工艺糖渣副产物均可作为蛋白提取基料开发利用。

Aimed for the traditional acid-enzyme sugar residue （SMZ） and extrusion-expansion sugar residue （JYZ） as raw materials, which were from broken rice made sugar of industry. Be to check its sensory, physicochemical and microbiological indicators, contrast of extracted protein properties, The results showed that the color of traditional acid-enzyme sugar residue （SMZ） was deeper than that of extrusion-expansion sugar residue （JYZ）, and tastes a litter acid; The protein content of extru- sion-expansion sugar residue （JYZ） was 74.23 g/100 g （about 80.18% of dry matter）, but the protein content of acid enzyme sugar residue （SMZ） was 58.73 g/100 g （about 62.93% of dry matter）; From the perspective of amino acids, the content of free amino acid components of extrusion-expansion sugar residue（JYZ） compared with traditional acid-enzyme sugar residue （SMZ） decreased from 9%--4% in different degree; From the point of storage, the storage period of sugar residue in extrusion- expansion process was longer, analysis maybe was the special technology had a certain bactericidal effect, the number of extrusion-expansion sugar residue （JYZ） microbe colonies were less than 1 ~ 102; extracting protein from the two technology sugar residue under the same extract conditions, extrusion-expansion sugar residue （JYZ） of extract rate was higher than acid- enzyme sugar residue （SMZ）, and extrusion -expansion sugar residue （JYZ） extract rate was 41.80%; The electron microscopy structure of sugar residue and protein of this two technology had no significant difference. In total, these two technology produced sugar residue could provide materials for extract protein.