| 罗汉果蛋白酶对酒糟中蛋白质的水解作用研究 |
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| 引用本文： | 苏小建,秦少艳,李敏,黄世好,谢丽霞,黄继来.罗汉果蛋白酶对酒糟中蛋白质的水解作用研究[J].安徽农业科学,2010,38(36). |
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| 作者姓名： | 苏小建 秦少艳 李敏 黄世好 谢丽霞 黄继来 |
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| 作者单位： | 广西师范大学,广西桂林,541004 |
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| 摘 要： | 目的]为酒糟中蛋白质的水解提供新方法。方法]采用酶解法,用罗汉果蛋白酶提取酒糟中的蛋白质,测定酶解酒糟上清液中蛋白质的含量,计算单位体积蛋白质增量。在加酶量、酶解温度、酶解时间、pH值单因子试验的基础上,采用正交试验确定酒糟中蛋白质的最佳提取条件。结果]各因素对单位体积蛋白质增量的影响依次为:pH值>水解时间>加酶量>水解温度。酶解酒糟的最佳条件为:pH值8.0,水解时间10 min,加酶量0.75 ml/100 g湿酒糟,温度65℃。在最佳条件下,单位体积蛋白质增量可达98.78%。结论]该研究确定了酶解法提取酒糟中蛋白质的最优条件,使酶解上清液中蛋白质含量增加了近1倍。
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| 关 键 词： | 酒糟 罗汉果蛋白酶 单位体积蛋白质增量 正交试验 |
Research on the Hydrolysis of Protease from Grosvenor momordica Fruit on Protein in Lees |
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| Institution: | SU Xiao-jian et al(Guangxi Normal University; Guilin; Guangxi 541004); |
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| Abstract: | Objective]The purpose of the research was to provide new method for hydrolysis of protein in lees.Method]The protease from Grosvenor momordica fruit was used in enzymolysis method for extracting protein from lees,the protein content in supernatant of hydrolyzed lees was determined and the protein increment per unit volume was calculated.Based on single factor experiments on enzyme dosage,enzymolysis temperature,enzymolysis time and pH value,the optimum extraction condition for protein in lees was confirmed through orthogonal test.Result]The influence of various factors on protein increment per unit volume was as follows:pH value>hydrolysis time>enzyme dosage>hydrolysis temperature.The optimum conditions for enzymolysis of lees were as follows: the pH value was 8.0,the hydrolysis time was 10 min,the enzyme dosage was 0.75 ml/100 g wet lees and the temperature was 65 ℃.Under optimum conditions,the protein increment per unit volume could reach 98.78%.Conclusion]The optimum conditions for extracting protein from lees by using enzymolysis method were confirmed in this research and the protein content in hydrolyzed supernatant was increased for about 1 multiple. |
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| Keywords: | Lees Protease from Grosvenor momordica fruit Protein increment per unit volume Orthogonal test |
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