摘要
对啤酒糟进行机械预处理可以改变啤酒糟的物理结构，使得抗营养因子更容易降解，提高其生物利用率，改善饲用品质。采用球磨和刀片式粉碎预处理酒糟，粒径分布分别在300～1000μm和10—200μm。经球磨和刀片粉碎后的啤酒糟可溶性总糖含量分别提高了2．2倍和1．7倍，还原糖含量分别提高了40％和18．9％。球磨和刀片粉碎后的啤酒糟经纤维素酶、中性蛋白酶分别酶解后，可溶性总糖含量比啤酒糟原样经酶解后分别提高了2．5倍和1．7倍，还原糖含量分别提高了2．2倍和1．4倍，水溶性蛋白含量分别提高了1．8倍和1．4倍，多肽含量分别提高了2．2倍和1．2倍。经球磨后的啤酒糟酶解效率高于经刀片粉碎的啤酒糟，刀片粉碎并筛分可以初步实现蛋白-纤维的富集分离。
Mechanical pretreatment on brewer＇s spent grain （BSG） can change its physical structure, make the anti-nutritional .factors easily be degraded, increase the bioavailability and improve the feeding quality. The particle sizes of BSG after pretreatment by blade grinding and ball milling were distributed in the range of 300 - 1 000 μm and 10 - 200 μm respectively. Compared with untreated BSG, the total soluble sugar contents of BSG were respectively increased by 2.2 times and 1.7 times, and reducing sugar contents were respectively increased by 40% and 18.9% after ball milling and blade grinding. With enzymatic hydrolysis of BSG after ball milling and blade grinding by cellu- lase and neutral protease, the total soluble sugar contents were increased by 2.5 fold and 1.7 fold, reducing sugar contents were increased by 2.2 fold and 1.4 fold, soluble protein contents were respectively increased by 1.8 and 1.4 fold, polypeptide contents were respectively increased by 2.2 and 1.2 fold compared to those of BSG after enzymatic hydrolysis without mechanical treatment. The efficiency of enzymatic hydrolysis of BSG after ball milling was higher than that of BSG after blade grinding. After blade grinding with sieving, the enrichment and isolation of protein-fiber could be preliminarily obtained in our work.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第12期13-18,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(31171736)
国家863计划(2013AA102109)
江苏省普通高等学校科研成果产业化推进项目(JHB2012-26)
江苏省科技支撑计划(BE2012397)
啤酒生物发酵工程国家重点实验室开放基金(K2012001)
江苏高校优势学科建设工程资助项目
关键词
啤酒糟
球磨
刀片粉碎
蛋白
酶解
brewer＇ s spent grain, ball milling, blade grinding, protein, enzymatic hydrolysis
