米渣蛋白肽的新型酶解工艺及产品结构表征

米渣经过前处理去除糖类、脂质后得到米渣蛋白,再经酶解、脱色等处理后喷雾干燥得到米蛋白肽粉。以溶解性蛋白含量为指标,采用正交实验法对酶解工艺进行优化,得到最佳条件为:胰蛋白酶与复合蛋白酶配比为3:2、酶解固液比1:9、温度50℃、pH8.0、时间3.0h,蛋白肽产品溶解性蛋白、短肽含量分别从酶解前的4.35%、0.97%提高至23.49%、16.35%。采用红外光谱、粒径分布和扫描电镜对产品米渣蛋白肽分子进行了表征,表明此工艺制得的蛋白肽纯度较高。 

Characterization of rice residue protein peptide made by a new enzymolysis process

The rice protein peptide powder was obtained by the pretreatment of rice dreg for removing saccharides and lipids, and then by the enzymolysis and decolorization to the rice residue protein followed by spray drying.Using the contents of dissolubility protein and oligopeptide as indicators, an orthogonal experimental method was adopted to optimize the enzymolysis technology.The optimum conditions were attained:the ratio of trypsin and protamex 3:2, the proportion of enzymolysis solid to liquid 1:9, temperature 50℃, pH8.0 and time 3.0h.The contents of dissolubility protein and oligopeptide were 23.49% and 16.35% respectively, compared with 4.35% and 0.97% which weren't treated with enzyme.And the product of rice residue protein peptide was characterized including infrared spectrometry, size distribution and scanning electron microscope, which proved the rice residue protein peptide made by method purity was high.