| 张汆.中性条件下大米蛋白的酶法增溶工艺研究[J].中国油脂,2020,45(7):67~72.[ZHANG Cuan.Solubility modification of rice protein by enzymatic method in neutral condition[J].China Oils and Fats,2020,45(7):67~72.] |
| 中性条件下大米蛋白的酶法增溶工艺研究 |
| Solubility modification of rice protein by enzymatic method in neutral condition |
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| DOI：10.12166/j.zgyz.1003-7969/2020.07.015 |
| 中文关键词: 大米蛋白 速溶大米蛋白 酶法增溶 溶解度 水解度 |
| 英文关键词:rice protein instant rice protein solubility modification with enzymatic method solubility degree of hydrolysis (DH) |
| 基金项目:2017年度滁州市农业与社会发展科技计划项目（201709）；滁州市221“大米深加工”产业创新团队；安徽省大米深加工科技特派员工作站（201804）；滁州学院酶法加工科技创新团队项目（00001702）；滁州学院项目（zrjz2017001） |
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| 中文摘要: |
| 为改善大米蛋白（RP）溶解性，对中性条件下RP酶法增溶工艺进行研究。在对中性蛋白酶、碱性蛋白酶、酸性蛋白酶、菠萝蛋白酶和木瓜蛋白酶5种酶单因素实验基础上，研究RP的复合酶解。结果表明：单酶水解以中性蛋白酶效果最好，在底物质量分数20%、酶用量1%、酶解温度50 ℃、酶解时间4 h条件下，所得速溶大米蛋白（IRP）溶解度为79.01%，水解度为6.79%。复合酶解以中性蛋白酶和木瓜蛋白酶复配效果最好。综合考虑溶解度、水解度和功能性质等要求，RP适宜的酶解条件为：底物质量分数20%，中性蛋白酶和木瓜蛋白酶复合酶解，酶用量各0.5%，酶解温度50 ℃，酶解时间4 h。复合酶解所得IRP具有较好的溶解度（63.58%）、乳化活性（27.60 m2/g）和乳化稳定性（29.61 min），在pH 5~8范围内具有良好的溶解性（溶解度54.39%~68.34%）。此外，IRP中游离氨基酸和肽含量显著增加，其营养价值明显改善，更易于消化吸收。研究表明，复合酶解是RP增溶改性的有效途径，所得IRP的溶解性、乳化性均有明显改善。 |
| 英文摘要: |
| In order to improve the solubility of rice protein (RP), the solubility modification of RP by enzymatic method in neural condition were investigated. Based on the single factor experiment of five enzymes including neutral protease, alkaline protease, acid protease, bromelain and papain, the combination enzymatic hydrolysis of RP was analyzed. The results showed that the neutral protease had the best efficiency on solubility modification in the single enzyme hydrolysis test. Under the conditions of RP mass concentration 20%, enzyme dosage 1%, enzymolysis temperature 50 ℃ and enzymolysis time 4 h, the instant rice protein (IRP) solubility was up to 79.01%, and the degree of hydrolysis (DH) was 679%. In the combination enzymatic hydrolysis, the effect of neutral protease and papain group was the best. Considering the protein solubility, degree of hydrolysis and functional properties, the ideal solubility modification conditions were obtained as follows: RP mass concentration 20%, using neutral protease and papain, each enzyme dosage 0.5%, enzymolysis temperature 50 ℃and enzymolysis time 4 h. Under these conditions, the IRP had good solubility (6358%), high emulsifying activity (27.60 m2/g) and good emulsion stability (29.61 min), and also had good solubility (5439%-68.34%) in the range of pH 5-8. In addition, the content of free amino acids and peptides increased significantly in IRP, so it had higher nutritional value and was easier to be digested and absorbed. The results indicated that enzymatic hydrolysis with combined proteases was an effective way to increase the solubility of RP, and the solubility and emulsifying properties of IRP could be obviously improved. |
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