超声波辅助酶法水解米渣纤维制糖
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摘要
以米渣为原料,采用超声波辅助酶法对米渣纤维进行酶解,通过单因素试验和正交试验设计方法,对超声工艺参数(时间、温度和液固比)进行优化。结果表明,在温度45℃、液固比10︰1 (mL/g)条件下,处理30 min后再进行酶解,米渣纤维的水解率为19.28%,与未经预处理的样品相比,水解率提高24.31%,表明超声波预处理能促进米渣纤维的酶解。
Using rice residue as raw material, ultrasound assisted enzymatic hydrolysis of rice residue cellulose was studied,and the processing parameters of ultrasound were optimized by the single factor experiment and orthogonal test. The results showed that the hydrolysis rate of rice residue cellulose was 19.28% when the enzymolysis reaction was conducted after the solution pretreated under the condition of temperature of 45 ℃, liquid-solid ratio of 10︰1(mL/g), and processing time of 30 min, which increased 24.31% compared to the control. The ultrasonic pretreatment could promote the enzymatic hydrolysis of rice residue fiber.
Using rice residue as raw material, ultrasound assisted enzymatic hydrolysis of rice residue cellulose was studied,and the processing parameters of ultrasound were optimized by the single factor experiment and orthogonal test. The results showed that the hydrolysis rate of rice residue cellulose was 19.28% when the enzymolysis reaction was conducted after the solution pretreated under the condition of temperature of 45 ℃, liquid-solid ratio of 10︰1(mL/g), and processing time of 30 min, which increased 24.31% compared to the control. The ultrasonic pretreatment could promote the enzymatic hydrolysis of rice residue fiber.
引文
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[2]陈季旺,孙庆杰,夏文水,等.碱酶两步法制备大米蛋白的研究[J].农业工程学报, 2006, 22(5):169-172.
[3] WANG T, ZHANG H, WANG L, et al. Mechanistic insights into solubilization of rice protein isolates by freezemilling combined with alkali pretreatment[J]. Food Chemistry,2015, 178:82-88.
[4] YANG X, LI Y, LI S, et al. Effects of ultrasound-assistedα-amylase degradation treatment with multiple modes on the extraction of rice protein[J]. Ultrasonics Sonochemistry, 2018,40:890-899.
[5]张慧娟,夏雪芬,王静,等.大米蛋白及其酶解产物的功能性质[J].中国食品学报, 2015, 15(8):63-70.
[6] ZHAO Q, XIONG H, SELOMULYA C, et al. Enzymatic hydrolysis of rice dreg protein:effects of enzyme type on the functional properties and antioxidant activities of recovered proteins[J]. Food Chemistry, 2012, 134(3):1360-1367.
[7] LI S, YANG X, ZHANG Y, et al. Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein[J]. Ultrasonics Sonochemistry, 2016, 31:20-28.
[8]郑裕国,薛亚平,柳志强,等.腈转化酶在精细化学品生产中的应用[J].生物工程学报, 2009, 25(12):1795-1807.
[9]张耿崚,陈细妹,韩业钜,等.表面活性剂辅助离子液体预处理稻秆的酶解动力学与结构变化分析[J].环境科学学报, 2017, 37(2):686-693.
[10] PAN M, ZHAO G, DING C, et al. Physicochemical transformation of rice straw after pretreatment with a deep eutectic solvent of choline chloride/urea[J]. Carbohydrate Polymers, 2017, 176:307-314.
[11]张裕卿,付二红,梁江华.超声波对木质纤维素糖化过程影响的研究[J].中国生物工程杂志, 2007, 27(9):81-84.
[12]柯静,余洪波,徐春燕,等.促进玉米秸秆酶解效率的化学预处理方法比较[J].纤维素科学与技术, 2008, 16(1):7-12.
[13]林香信,颜孙安,姚清华,等.响应面法优化超声辅助提取黄秋葵花总黄酮的工艺研究[J].食品安全质量检测学报, 2018, 9(1):19-27.
[14]曲文娟,马海乐,王婷,等.交替双频逆流超声辅助提取条斑紫菜蛋白和多糖[J].农业工程学报, 2013, 29(1):285-292.
[15] PAN Z, QU W, MA H, et al. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel[J]. Ultrasonics Sonochemistry, 2011, 18(5):1249-1257.
[16]丁青芝,马海乐,骆琳,等.超声处理对菜籽蛋白酶解效果的影响[J].农业工程学报, 2009, 25(1):294-299.
[17] JIA J, MA H, ZHAO W, et al. The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein[J]. Food Chemistry, 2010, 119(1):336-342.
[18] CHEN L, CHEN J, REN J, et al. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates[J].Journal of Agricultural and Food Chemistry, 2011, 59(6):2600-2609.
[19]张蕾,刘昱,蒋达和.生物化学实验指导[M].武汉:武汉大学出版社, 2011.
[20] REN X, WEI X, MA H, et al. Effects of a dual-frequency frequency-sweeping ultrasound treatment on the properties and structure of the zein protein[J]. Cereal Chemistry, 2015,92(2):193-197.
[21]翟光雯,汤斌,张庆庆,等.超声波法预处理对秸杆纤维素水解的促进作用[J].安徽工程科技学院学报(自然科学版), 2007, 22(4):22-24.
[22]冯若,李化茂.超声化学及其应用[M].合肥:安徽科学技术出版社, 1992.
[23]金建,马海乐,曲文娟,等.超声预处理对玉米蛋白可酶解性的影响[J].中国粮油学报, 2015, 30(11):58-64.