摘要
利用酶解法去除麦麸中的淀粉和蛋白质,对影响反应的工艺参数:酶解时间、温度、固液比及加酶量进行了研究,确定了最佳工艺条件。结果表明,耐高温α-淀粉酶的最佳作用条件为固液比1:12,水解温度100℃,加酶量3ml,酶解时间20～30 min;碱性蛋白酶的最佳作用条件为固液比1:12,水解温度50℃,加酶量0.3g,酶解时间120min;酶解后木聚糖的质量分数增加了30%左右。
Technologic parameters influencing reaction including digestion time, temperature, solid-liquid ratio and enzyme amount were studied using enzyme hydrolysis to remove starch and protein in wheat bran. The optimum technologic condition was confirmed. Result showed that the optimum condition for ct-amylase was 1：12 solid-liquid ratio, 3 ml adding amount of enzyme, 100 ~ digestion temperature and 20-30 min digestion time. The optimum condition for alkaline protease digestion was 1：12 solid-liquid ratio, 0.3 g adding amount of enzyme, 50 ℃ digestion temperature and 120 min digestion time. Xylanase concentration increased by 30 % after enzyme digestion.
出处
《安徽农业科学》
CAS
北大核心
2007年第29期9116-9118,共3页
Journal of Anhui Agricultural Sciences
基金
江苏省科技攻关计划资助
关键词
麦麸
酶
淀粉
蛋白质
木聚糖
Wheat bran
Enzyme
Starch
Protein
Xylan
