| 邹 翀,尤梦圆,庞雪风,等.高温米糠粕制备米糠多肽的研究[J].中国油脂,2013,38(10):.[ZOU Chong,YOU Mengyuan,PANG Xuefeng，etc.Preparation of rice bran peptide from high-temperature rice bran meal[J].China Oils and Fats,2013,38(10):.] |
| 高温米糠粕制备米糠多肽的研究 |
| Preparation of rice bran peptide from high-temperature rice bran meal |
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| DOI： |
| 中文关键词: 高温米糠粕 米糠多肽 水解 制备 |
| 英文关键词:high-temperature rice bran meal rice bran peptide hydrolysis preparation |
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| 摘要点击次数: 1350 |
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| 中文摘要: |
| 以高温米糠粕为原料，采用碱溶酸沉法制取米糠蛋白，并将米糠蛋白用碱性蛋白酶水解制备米糠多肽。在单因素实验的基础上，通过二次回归正交旋转组合设计确定最佳的水解条件为：水解温度55℃，加酶量0.3%（占高温米糠粕的质量），pH 9.6，水解时间3 h。在最佳水解条件下，米糠蛋白水解度为10.3%。所得米糠多肽粗蛋白含量为85.7%，蛋白质分散指数（PDI）为76.4%，氮溶解指数（NSI）为64.1%，相对分子质量在180～3 000之间的米糠多肽占78.88%。 |
| 英文摘要: |
| Using high-temperature rice bran meal as raw material，rice bran protein was extracted by alkaline extraction and acid precipitation，then rice bran protein was hydrolyzed to prepare rice bran peptide by alkaline protease. On the basis of single factor experiment，the hydrolysis conditions were optimized by quadratic regression orthogonal experiment as follows：hydrolysis temperature 55℃，enzyme dosage 0.3%(based on the mass of high-temperature rice bran meal)，pH 9.6，hydrolysis time 3 h. Under the optimal conditions，the hydrolysis degree of rice bran protein was 10.3%，the crude protein content of rice bran peptide was 85.7%,protein dispersion index(PDI)was 76.4%,nitrogen dissolving index(NSI)was 64.1%，and relative molecular weight of rice bran peptide between 180 and 3 000 accounted for 78.88%. |
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