脱脂米糠复合酶解工艺条件优化及其营养特性评价

doi:10.3864/j.issn.0578-1752.2015.08.14

摘要/Abstract

摘要： 【目的】建立复合酶同步酶解脱脂米糠工艺，比较其在酶解前后营养特性的变化，为脱脂米糠高值转化利用提供技术指导。【方法】以脱脂米糠为原料，先经高温糊化和高温α-淀粉酶液化，再经糖化酶、纤维素酶和蛋白酶3种酶同步酶解，制备高营养价值脱脂米糠复合酶解提取物。以还原糖得率和蛋白提取率为评价指标，针对双评价指标对工艺参数的优化有差异性，运用模糊综合评判模型对工艺参数进行双评价指标综合评判，优化建立糖化酶、纤维素酶和蛋白酶3种酶复合酶解工艺。采用冷冻干燥法制备脱脂米糠热水浸提物冻干样、脱脂米糠复合酶解提取物冻干样。参考国标方法，测定脱脂米糠原料、脱脂米糠热水浸提物冻干样和脱脂米糠复合酶解提取物冻干样中固形物含量、碳水化合物物含量、可溶性膳食纤维含量和总蛋白含量，通过比较热水浸提和复合酶酶解后提取物中营养组成变化来评价复合酶解工艺优劣。利用高速氨基酸分析仪测定3种样品中氨基酸含量，并根据FAO/WHO必需氨基酸参考模式，对3种样品中的蛋白进行营养价值评价。【结果】采用模糊综合评判模型确定最佳脱脂米糠复合酶解工艺条件为：复合酶的总添加量3.5%，复合酶添加比例为糖化酶﹕酸性纤维素酶﹕酸性蛋白酶=1﹕3﹕3，酶解pH 4.1，酶解温度57.5℃，料水比1﹕5，酶解时间190 min。采用复合酶同步酶解脱脂米糠时，原料利用率、碳水化合物转化率、可溶性膳食纤维得率和蛋白提取率分别为48.34%、65.33%、6.68%和58.75%，复合酶解提取物蛋白中必需氨基酸占总氨基酸比例达到36.93%。与热水浸提相比，采用复合酶解工艺原料利用率、碳水化合物转化率、可溶性膳食纤维提得率和蛋白提取率分别提高了118.73%、90.74%、284.22%和257.14%，必需氨基酸含量提高了276.33%（P＜0.05）。与脱脂米糠原料相比，复合酶解提取物中可溶性膳食纤维含量提高13.62%，单位质量固形物蛋白中必需氨基酸含量提高了14.78%，其中赖氨酸、甲硫氨酸、苏氨酸和缬氨酸含量分别提高了35.38%、37.75%、40.06%和7.70%（P＜0.05），必需氨基酸与非必需氨基酸比值（EAA/NEAA）为0.59，更加接近WHO和FAO参考标准值0.6。【结论】采用复合酶解脱脂米糠工艺可以显著提高脱脂米糠原料的利用率，复合酶解提取脱脂米糠后的可溶性固形物、可溶性碳水化合物、可溶性膳食纤维、可溶性蛋白和必需氨基酸含量较热水浸都有显著提高，这为开发脱脂米糠制备功能性食品配料提供了一条可靠途径。

关键词: 复合酶解, 脱脂米糠, 还原糖得率, 蛋白提取率, 营养特性

Abstract: 【Objective】The conditions of composite enzymatic hydrolysis of defatted rice bran were established in order to give some technical guidance for the high value utilization of defatted rice bran , and the nutritive characteristic change of its enzymatic extract was evaluated.【Method】 In order to prepare a high nutritional value enzymatic extract, defatted rice bran was used as the raw materials, they were firstly treated by gelatinization and liquidation, and then was simultaneously hydrolyzed by the composite enzyme (glucoamylase, acid cellulose, and acid protease). The reduced sugar yield and protein extraction yield were chosen as the evaluation criteria, as there are differences among parameters for reduced sugar yield and protein extraction yield, a fuzzy comprehensive evaluation model was established to optimize the parameters for the composite enzymatic hydrolysis of defatted rice bran. Freeze drying method was used to prepare the hot water extracts and the enzymatic hydrolysate extracts. The contents of solid, carbohydrate, soluble fiber and protein in defatted rice bran were also determined by using the government standard methods. The efficiency of composite enzymatic hydrolysis was evaluated by the nutriment differences compared by the hot water extraction and composite enzymatic hydrolysis. Amino acids contents of the three preparations were measured by high-speed amino acid analyzer. Nutritive evaluation for the three preparations’ proteins was assessed by using the WHO/FAO method.【Result】The optimum conditions for composite enzymatic hydrolysis established by fuzzy comprehensive evaluation model were that the composite enzyme concentration was 3.5%, glucoamylase was 0.5%, acid cellulose was 1.5% and acid protease was 1.5%, the composite enzymatic hydrolysis was carried out at pH 4.1, temperature 57.4℃, material to water ratio 1:5, and 190 minutes. The raw material utilization ratio, carbohydrate conversion ratio, soluble dietary fiber extraction yield and protein extraction yield by the composite enzymatic hydrolysis were 48.43%, 65.33%, 6.68% and 58.43%, the percentage of essential amino-acid in the composite enzymatic extract protein was 36.93%. Compared with the hot water extracting, the raw material utilization ratio, carbohydrate conversion ratio, soluble dietary fiber extraction yield and protein extraction yield was increased by 118.73%, 90.74%, 284.22% and 257.14% as compared with those of hot water extracting, the percentage of essential amino-acid increased by 276.33% (P＜0.05). Compared with the raw material, the soluble dietary fiber increased by 13.62%, the content of essential amid acid in per solid increased by 14.78%, which of the lysine, methionine, threonine and valine increased by 35.38%, 37.75%, 40.06% and 7.70%, respectively (P＜0.05), the ratio of essential amino acid to nonessential amino acid was 0.59, which was closely to the FAO/WHO recommended value 0.6. 【Conclusion】The raw material utilization ratio increased significantly through the composite enzymatic hydrolysis process, compared to the hot water extracting, the soluble solid content, soluble carbohydrate, soluble dietary fiber and protein content raised significantly, thus it has provided a dependable approach for preparation of a defatted rice bran enzymatic extract with potential use as a functional food.

Key words: defatted rice bran, composite enzymatic hydrolysis, reduced sugar yield, protein extraction yield, nutritional properties

文伟，刘磊，张名位，张瑞芬，魏振承，唐小俊，马永轩. 脱脂米糠复合酶解工艺条件优化及其营养特性评价[J]. 中国农业科学, 2015, 48(8): 1597-1608.

WEN Wei, LIU Lei, ZHANG Ming-wei, ZHANG Rui-fen, WEI Zhen-cheng, TANG Xiao-jun, MA Yong-xuan. The Optimal Composite Enzymatic Hydrolysis Process on Defatted Rice Bran and Its Nutritional Evaluation[J]. Scientia Agricultura Sinica, 2015, 48(8): 1597-1608.

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