脱脂米糠酶法水解制备米糠营养素工艺研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 339-343.

脱脂米糠酶法水解制备米糠营养素工艺研究

池爱平，陈锦屏，张海生，徐明生

陕西师范大学食品工程系；江西农业大学食品科学系

出版日期:2006-12-15 发布日期:2011-11-23

Technology for Extracting Soluble Rice Bran Nutrient from Defatted Rice Bran through Enzymatic Hydrolysis

CHI Ai-ping1,CHEN Jin-ping1,ZHANG Hai-sheng1,XU Ming-sheng2

1.Department of Food Engineering, Shaanxi Normal University, Xi’an 710062, China; 2.Department of Food Science, Jiangxi Agricultural University, Nanchang 330045, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 为了从脱脂米糠中提取营养素,分别采用不同α-淀粉酶和蛋白酶对其中的淀粉和蛋白质进行水解,选出适宜的α-淀粉酶和蛋白酶。通过对各酶的添加量、作用时间进行单因素试验,获得最优的水解条件为:高温α-淀粉酶的添加量为10U/g、时间30min;木瓜蛋白酶添加量为5%([E]/[S]),时间120min。在此基础上向酶解液中添加米糠油经微胶囊技术制得米糠营养素,通过对壁材、乳化剂和米糠油添加量做正交试验,得出最优组合为阿拉伯胶为25%(占提取液固形物重)、乳化剂含量1%、油/壁材为0.3。

关键词: 脱脂米糠, 营养素, 淀粉酶, 蛋白酶, 微胶囊

Abstract: To study extracting soluble rice bran nutrient (SRBN) from defatted rice bran, alpha amylase and protease were used to hydrolyze starch and protein, respectively. The results showed that papain and alpha amylase were the optimal enzyme. The optimum condition of enzyme hydrolysis was determined by one factor experiments of enzyme dosage and hydrolysis time, i.e. alpha amylase dosage 10U/g, hydrolysis time 30min; papain dosage 5%([E]/[S]), hydrolysis time 120min. SRBN was prepared by microencapsulation. Through orthogonal test, the optimal conditions of microencapsulation were determined, i.e. the amount of gum yanthan was 25%, the concentration of emulsion was 1%, the proportion of rice bran oil to wall materials was 0.3.

Key words: defatted rice bran, soluble rice bran nutrient, amylase, protease, microencapsulation

池爱平，陈锦屏，张海生，徐明生. 脱脂米糠酶法水解制备米糠营养素工艺研究[J]. 食品科学, 2006, 27(12): 339-343.

CHI Ai-ping1,CHEN Jin-ping1,ZHANG Hai-sheng1,XU Ming-sheng2. Technology for Extracting Soluble Rice Bran Nutrient from Defatted Rice Bran through Enzymatic Hydrolysis[J]. FOOD SCIENCE, 2006, 27(12): 339-343.

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