啤酒糟中醇溶蛋白的提取及氨基酸组成分析

Extraction of Gliadin from Brewer’s Grain and Analysis of Its Amino Acid Composition

以啤酒酿造过程中,过滤后得到的啤酒糟为原料,采用响应面法对啤酒糟中醇溶蛋白提取进行优化,并对提取后醇溶蛋白的氨基酸组成进行分析。结果显示,啤酒糟中醇溶蛋白的最佳提取工艺条件为乙醇体积分数为64%,液料比为4.5∶1(mL/g),超声辅助提取时间为27 min,3个提取条件对醇溶蛋白提取率影响大小顺序为:乙醇体积分数>液料比>超声辅助提取时间。啤酒糟醇溶蛋白氨基酸比例不理想,没有达到理想蛋白质氨基酸比例要求,因其特殊氨基酸组成,可在食品保鲜等方面加以应用,为啤酒酿造副产物的综合利用提供参考。

The response surface method was used to extract gliadin from brewer’s grain,and its amino acid composition was analyzed. The optimum extraction technology parameters were:64% ethanol(volume fraction),4.5 ∶ 1 liquid-solid ratio,and 27 min ultrasound-assisted extraction time. The relative effects of these 3 extraction conditions on the gliadin extraction rate were as follows:ethanol concentration > liquid-solid ratio > ultrasound-assisted extraction time. The amino acid composition of gliadin does not meet ideal nutritional amino acid requirements. Gliadin’s unique amino acid composition renders it suitable for food preservation and other nonnutritional applications. Knowledge of its composition provides a reference for comprehensive utilization of beer brewing byproducts.