摘要
为了高效提取利用红曲黄酒糟蛋白,以蛋白提取率和感官评价为指标,通过单因素和响应面法对制备工艺参数进行优化。实验结果表明,最佳酶解工艺为:以红曲黄酒糟和水固液比1:10,以纤维素酶和α-淀粉酶酶解预处理黄酒糟,选用中性蛋白酶和风味蛋白酶以2:1比例复合,最佳工艺参数为pH 6. 15,温度52. 0℃,时间3 h,加酶量2 825 U/g。在此条件下,蛋白提取率达63. 62%。黄酒糟蛋白酶解物中鲜味氨基酸(天门冬氨酸、谷氨酸、苯丙氨酸、缬氨酸、亮氨酸)和甘氨酸总质量分数达53.50%,具有良好的鲜味和甘味,必需氨基酸指数、生物价、营养指数和氨基酸比值系数分分别为76. 52、71. 70、74. 99、79. 03,营养均衡、合理,是一种优质的蛋白质资源。
To highly-efficient extract Hongqu glutinous rice wine grains protein, with protein extraction rate and sensory evaluation as indicators, single factor and response surface method were used to optimize the optimal hydrolysis conditions. The results showed that the obtained optimum conditions were solid-liquid ratio 1 : 10, celluclast and α-amylase were used in pretreatment, the hydrolysis condition by neutral protease and flavourzyme(the radio was 2:1), the optimum technology parameter was at pH 6. 15, 52. 0 ℃, with enzyme dosage of 2 825 U/g and incubation for 3 h. Under these conditions, the protein extraction rate was 63.62%. The total mass fraction of flavor amino acids(aspartic acid, glutamic acid, valine, leucine, phenylalanine and glycine) was 53.50%, and the biological value, essential amino acid index, nutritional index and amino acid ratio coefficient of Hongqu glutinous rice wine grains protein hydrolysate were 76.52, 71.70, 74.99 and 79.03, respectively. It could be high-quality protein resource with good flavor and sweetness, the nutrition was balanced and reasonable.
作者
林晓婕
何志刚
梁璋成
沈萍
林晓姿
李维新
Lin Xiaojie;He Zhigang;Liang Zhangcheng;Shen Ping;Lin Xiaozi;Li Weixin(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fujian Key Laboratory of Agricultural Product (Food)Processing,Fuzhou 350003)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2019年第1期43-49,共7页
Journal of the Chinese Cereals and Oils Association
基金
福建省公益类科研院所基本科研专项-青年项目(2016R1014-7)
福建省农科院青年人才创新基金项目(2015QC-9)
福建省农科院"十三五"食品加工科技创新团队项目(STIT2017-1-10)
关键词
红曲黄酒糟
蛋白酶解物
响应面分析
风味
hongqu glutinous rice wine grains
protein hydrolysate
response surface methodology
flavor
