米糠复合酶解工艺条件研究

以膨化米糠为主要原料，先经α-淀粉酶液化，再经糖化酶和蛋白酶同步酶解，改善米糠液中的营养成分。试验结果表明，α-淀粉酶水解最佳条件为酶用量1.5%，酶解温度为80 ℃，酶解时间为75 min，淀粉酶水解后还原糖含量达到0.657 1 g/100 mL。糖化酶和蛋白酶复合水解米糠，最适条件为pH4.5，糖化酶添加量0.2%，蛋白酶添加量2%，酶解温度60 ℃，酶解时间120 min，在此条件下，酶解液还原糖含量可达3.0 g/100 mL，氨基酸含量可达5.2 g/100 mL。

Hydrolysis process of rice bran by compound enzyme

Using puffed rice bran as raw material, nutritional value of enzymatic extract was improved with treatment firstly by α-amylase liquefaction, and then by compound enzyme (glucoamylase and protease). Results showed that the optimal hydrolysis condition for α-amylase was α-amylase addition 1.5%, hydrolysis temperature 80 ℃, time 75 min, and the reducing sugar content was 0.6571 g/100 ml after hydrolysis. The optimum hydrolysis conditions for compound enzyme hydrolysis were pH 4.5, glucoamylase 0.2%, protease 2%, hydrolysis temperature 60 ℃, time 120 min. Under the conditions, the reducing sugar content of hydrolysate was 3.0 g/100 ml, and amino acid content reached 5.2 g/100 ml.