双酶分步水解酱香型白酒丢糟中粗蛋白的工艺研究
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摘要
以水解度(DH)和蛋白质得率为评价指标,研究了酸性蛋白酶、中性蛋白酶、碱性蛋白酶和木瓜蛋白酶分别对酱香型白酒丢糟中粗蛋白的水解效果。结果表明:碱性蛋白酶和木瓜蛋白酶的水解效果最好。在碱性蛋白酶和木瓜蛋白酶的水解条件单因素试验的基础上进行正交优化试验,得到两种酶的最佳水解条件。为进一步提高丢糟中粗蛋白的水解度和蛋白质得率,采用碱性蛋白酶和木瓜蛋白酶对酱香型白酒丢糟中粗蛋白进行分步酶法水解。结果表明,酱香型白酒丢糟中粗蛋白的最佳水解工艺条件为先用碱性蛋白酶酶解(酶解温度为55℃,料液质量比为1︰10,加酶量[E]/[S]为2.0%,p H 8.0,酶解时间为3 h),灭酶后,再用木瓜蛋白酶酶解(其他条件不变,加酶量[E]/[S]为0.2%,酶解时间为1 h)。在此条件下得到水解度和蛋白质得率,分别为32.91%,49.16%。
With hydrolysis degree and peptide yield as evaluation index, the effects of acid protease, neutral protease, alkaline protease and papain on the hydrolysis of crude protein in Maisha liquor distillers' grain were studied. The results showed that the hydrolysis of alkaline protease and papain was the best. The orthogonal experiment was carried out on the basis of the single factor test of the hydrolysis conditions of alkaline protease and papain, and the optimum hydrolysis conditions were obtained. In order to further improve the degree of hydrolysis and protein yield of crude protein in Moutai-flavor liquor distillers' grain,alkaline proteinase and papain were used to hydrolyze the crude protein with stepwise dual-enzymatic. The results showed that the optimum conditions were as follows: alkaline protease(hydrolysis temperature 55 ℃, material/liquid mass ratio 1︰10, [E]/[S] 2.0%, p H 8.0, hydrolysis time 3 h); inactivation of the enzyme; papain(other conditions remain unchanged, [E]/[S] 0.2%, hydrolysis time 1 h). Under this condition, the hydrolysis degree was 32.91%, the protein yield was 49.16%.
With hydrolysis degree and peptide yield as evaluation index, the effects of acid protease, neutral protease, alkaline protease and papain on the hydrolysis of crude protein in Maisha liquor distillers' grain were studied. The results showed that the hydrolysis of alkaline protease and papain was the best. The orthogonal experiment was carried out on the basis of the single factor test of the hydrolysis conditions of alkaline protease and papain, and the optimum hydrolysis conditions were obtained. In order to further improve the degree of hydrolysis and protein yield of crude protein in Moutai-flavor liquor distillers' grain,alkaline proteinase and papain were used to hydrolyze the crude protein with stepwise dual-enzymatic. The results showed that the optimum conditions were as follows: alkaline protease(hydrolysis temperature 55 ℃, material/liquid mass ratio 1︰10, [E]/[S] 2.0%, p H 8.0, hydrolysis time 3 h); inactivation of the enzyme; papain(other conditions remain unchanged, [E]/[S] 0.2%, hydrolysis time 1 h). Under this condition, the hydrolysis degree was 32.91%, the protein yield was 49.16%.
引文
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[4]施安辉.当前酿酒工业固体酒糟生态型综合利用的前景[J].山东食品发酵,2004(03):9-11.
[5]顾宏帮,史建裴.从酒糟中提取植酸及菲汀的研究[J].山西食品工业,1995(04):5-7.
[6]王金华,李东生,陈雄.啤酒糟中水溶性戊聚糖的提取及纯化[J].食品工业,2003,24(04):10-12.
[7]周小兵,郑璞.以白酒酒糟为原料发酵产丁二酸[J].食品与发酵工业,2013,39(02):7-10.
[8]王铮,陈红英,沈才洪,等.热带假丝酵母利用酒糟水解液发酵生产木糖醇的初步研究[J].中国酿造,2006(03):44-47.
[9]乔家运,冯占雨,王文杰,等.利用白酒糟固态发酵生产猪用生物饲料的研究及应用[J].养猪,2013(02):17-19.
[10]王陈芹,魏成熙,杨帆,等.酒糟有机肥对高粱产量及品质的影响[J].贵州农业科学,2012,40(02):97-100.
[11]岳德宏,谢元.用酒糟生产酱油的技术[J].湖南轻工业高等专科学校学报,2002,14(01):8-10.
[12]郝标,王静,张庆龙,等.曲酒糟发酵生产燃料乙醇技术研究[J].酿酒,2015,42(01):108-111.
[13]周德红,郑为完,祝团结.酶法水解豆渣制备水解蛋白工艺[J].南昌大学学报,2005(02):74-76.
[14]王慧云,陈海华,王雨生.复合酶双向酶解豆粕蛋白制备呈味肽研究[J].粮食与油脂,2014,27(05):26-29.
[15]赵延伟,王雨生,陈海华,等.响应面法优化豆粕酶解工艺条件[J].食品科学,2013,34(08):70-75.
[16]BATISTA I,RAMOS I,COUTINHO J,et al.Characterization of protein hydrolysates and lipids obtained from black scabbardfish(Aphanopus carbo)by-products and antioxidative activity of the hydrolysates produced[J].Process Biochem,2010(45):18-24.
[17]吴祥庭.优化水酶法提取鲐鱼鱼油的条件[J].食品科学,2006,27(11):270-273.
[18]李文佳,孟宗,李进伟,等.响应面法优化淡水鱼内脏酶法水解工艺研究[J].食品科技,2014,39(03):65-69.