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刊物期号: 201706

薏仁酒糟水解工艺的研究(103)

作者: 梅朝阳,胡 康,张 玉,朱正军,陈茂彬

地址:湖北工业大学生物工程与食品学院,工业发酵湖北省协同创新中心,湖北 武汉 邮编:430068
摘要 为确定蛋白酶水解薏仁酒糟的最佳工艺条件,以多肽得率及水解度为指标对4种蛋白酶进行筛选,确定最佳蛋白酶为碱性蛋白酶,并通过单因素实验及正交实验确定其最佳的水解条件底物浓度为6 %(m/V),蛋白酶用量为1200 U/g,温度为55 ℃,pH值为8.5,反应时间为6 h。在此条件下多肽得率68.12 %,溶解氮指数为94.02 %,水解度为22.05 %。
关键词 薏仁酒糟; 碱性蛋白酶; 水解条件
中图分类号: TS262.3;TS261.4;X797 文献标识码: A 文章编号: 1001-9286(2017)06-0103-05

英文标题: Hydrolysis of Spent Grains of Coixseed Wine

英文作者: MEI Zhaoyang, HU Kang, ZHANG Yu, ZHU Zhengjun and CHEN Maobin

英文地址: Hubei Collaborative Innovation Center for Industrial Fermentation, School of Biological Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China

英文摘要 In order to determine the best hydrolysis conditions of spent grains of coixseed wine lees by protease, four kinds of protease were screened with peptide yield and hydrolysis degree as the evaluating indicators. As a result, alcalase was the best protease. The best hydrolysis conditions of alcalase were determined by single factors test and orthogonal test as follows: substrate concentration was 6 % (m/V), the use level of alcalase was 1200 U/g, temperature was at 55 ℃, pH was 8.5, and hydrolysis time was 6 h. Under above conditions, the yield of peptide and nitrogen solubility index were 68.12 % and 94.02 %, and the degree of hydrolysis reached up to 22.05 %.
英文关键词 spent grains of coixseed wine; alcalase; hydrolysis conditions
      

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