| 林晓婕,何志刚,梁璋成,沈萍,林晓姿,李维新.红曲黄酒糟蛋白提取工艺优化及营养评价[J].中国粮油学报,2019,34(1):43- |
| 红曲黄酒糟蛋白提取工艺优化及营养评价 |
| Optimization of Extraction Technology of Hongqu Glutinous Rice wine Grains Protein and Nutrition Value |
| 投稿时间：2018-03-16 修订日期：2018-06-25 |
| DOI： |
| 中文关键词: 红曲黄酒糟 蛋白 响应面分析 风味 |
| 英文关键词:Hongqu glutinous rice wine grains protein response surface methodology flavor |
| 基金项目:福建省公益类科研院所基本科研专项-青年项目(2016R1014-7)；福建省农科院青年人才创新(2015QC-9)；福建省农科院“十三五”食品加工科技创新团队项目(STIT2017-1-10)。收稿日期： |
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| 中文摘要: |
| 为了高效提取利用红曲黄酒糟蛋白,以蛋白提取率和感官评价为指标,通过单因素和响应面法对制备工艺参数进行优化。试验结果表明,最佳酶解工艺为：以红曲黄酒糟和水固液比1∶10,以纤维素酶和α-淀粉酶酶解预处理黄酒糟,选用中性蛋白酶和风味蛋白酶以2:1比例复合,最佳工艺参数为pH6.15,温度52.0℃,时间3h,加酶量2825U/g。在此条件下,蛋白提取率达63.62%。黄酒糟蛋白中鲜味氨基酸(天门冬氨酸、谷氨酸、苯丙氨酸、缬氨酸、亮氨酸)和甘氨酸总质量分数达53.50%,具有良好的鲜味和甘味,必需氨基酸指数、生物价、营养指数和氨基酸比值系数分分别为76.52、71.70、74.99、79.03,营养均衡、合理,是一种优质的蛋白质资源。 |
| 英文摘要: |
| To highly-efficient extract Hongqu glutinous rice wine grains protein,single-factor test and response surface based on the protein extraction and sensory evaluation were used to evaluate the optimal hydrolysis conditions. The results showed that the obtained optimum conditions were solid-liquid ratio 1:10, celluclast and α-amylase were used in pretreatment, the hydrolysis condition by neutral protease and flavourzyme(the radio was 2:1) was at pH6.15, 52.0℃, with enzyme dosage of 2825U/g and incubation for 3 hours. Under these conditions, the protein extraction rate was 63.62%. The total mass fraction of flavor amino acids (aspartic acid, glutamic acid, valine, leucine, phenylalanine and glycine) is 53.50%, and the biological value, essential amino acid index, nutritional index and amino acid ratio coefficient of Hongqu glutinous rice wine grains protein were 76.52, 71.70, 74.99 and 79.03, respectively. It could be high-quality protein resource with good flavor and sweetness, the nutrition is balanced and reasonable. |
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