酶法米糠制取油脂及蛋白多肽工艺技术的研究

Study on the technology of producing oil and protein polypeptide from rice bran by enzymatic method

以钝化新鲜全脂米糠为原料,通过复合酶酶解钝化新鲜全脂米糠,分离提取稻米油后,再用糖化酶解底物,制得了米糠蛋白多肽。以钝化新鲜全脂米糠为底物,在50℃pH 6.0的条件下添加2.0%碱性蛋白酶、纤维素酶组成的复合酶(1:1,w/w)酶解5 h,稻米油的提油率为23.27%,稻米油中γ-谷维素1411±11.26 mg/100 g。将米糠酶解物溶液pH调至3.5,加0.3%的糖化酶,酶解温度60℃,酶解1.5 h,当DH为21.04%,蛋白质回收率为80.13%,米糠蛋白多肽中蛋白质含量为81.3%;肽含量71.1%,小于2000 Da分子量的组分占83.15%。

To passivate fresh whole-fat rice bran,passivation of fresh whole-fat rice bran by complex enzymatic hydrolysis,after separating and extracting rice oil,then the substrate was hydrolyzed by saccharifying enzyme,rice bran protein polypeptide was prepared.To passivate fresh whole-fat rice bran as substrate,in alkaline protease,cellulase,(1:1,w/w)add 2.0%,enzymatic hydrolysis time 5 h、enzymatic hydrolysis temperature 50℃,the oil extraction rate of rice oil was 23.27%,rice oilγ-mg/100 g.1411±11.26.The pH of rice bran hydrolysate solution was adjusted to 3.5,0.3%glycosylase was added,the enzymatic hydrolysis temperature was 60℃,and the enzymatic hydrolysis temperature was 1.5 h.When the DH was 21.04%,the protein recovery rate was 80.13%,and the protein content in rice bran protein polypeptide was 81.3%.The peptide content was 71.1%,and the fraction with molecular weight less than 2000 Da accounted for 83.15%.