【作者】 郭艳；

【导师】 曾凡骏；

【作者基本信息】 四川大学 ， 食品科学， 2006， 硕士

【摘要】 米渣蛋白是优质而廉价的蛋白质、氨基酸来源,但多被用做动物饲料,其价值远未得到充分利用。结合我国人民对钙补充剂需求量大、氨基酸螯合矿物质是人体补充矿物质发展方向的实际情况,本研究以米渣为原料,探索了优化的水解方法及水解条件,制备出氨基酸含量较高的氨基酸液,将其用做合成氨基酸螯合钙的原料,并进一步探索了合成氨基酸螯合钙的工艺条件以及氨基酸螯合物的定性检测方法。对三种蛋白酶进行了比较,实验结果表明碱性蛋白酶的水解效率高于中性蛋白酶和木瓜蛋白酶。碱性蛋白酶的最佳水解条件是pH值10.5、水解时间7h、加酶量1.5%、温度60℃,各因素的影响作用分别是pH>加酶量>水解时间>水解温度。在优化条件下用碱性蛋白酶水解米渣,所得到的氨基酸液中,氨基酸含量为1.39%,氨基酸转化率为23.76%。酸水解法的实验结果显示,影响酸水解的因素顺序依次是水解时间>料液比>酸浓度,最佳水解条件是水解时间11h、盐酸浓度6mol·L-1、料液比1:7。在此条件下,氨基酸转化率是70.8%。以充分利用米渣蛋白质为目的,对酶解法和酸水解法进行比较,结果表明酸水解法水解效率高,制备的氨基酸液中氨基酸含量丰富,更适宜于本研究。由于酸水解液呈酱油色,会对螯合反应产物造成影响,因此用活性炭对水解液进行脱色处理,脱色的最佳工艺条件是活性炭用量8%、脱色温度为室温,脱色时间2分钟。在此条件下,脱色率为99.50%。得到的氨基酸液呈淡黄色,氨基酸的质量百分浓度高于10%。在水相中合成复合氨基酸螯合钙,首先进行了钙源的选择,分别考察了更多还原

【Abstract】 Rice residue protein is the main wastes generated largely in monosodium glutamate industry and it is good and cheap source of protein and amino acid. It is usually used as feed additive because of its cheapness. But it will incarnate higher value if being used in human food industry. We know that calcium deficiency is a big problem for many Chinese people and amino acid chelated mineral is the trends of nutrition complement, so we researched using rice residue protein to prepare complex amino acid calcium.The effects of alkali protease, acid protease and papain were compared. The result showed that the percent hydrolysis of alkali protease was much higher than the others. Premium working conditions for the enzymolysis were determined by means of orthogonal experiments. The best conditions of enzymolysis were as follows: pH was 10.5, time was 7 hours, enzyme dosage was 1.50% and temperature was 60℃. In such conditions the content of complex amino acid in the hydrolysate was 1.39 gram per 100mL and the transformation ratio of amino acid was 23.76%. The best conditions of acid hydrolysis were as follows: the time was 11 hours, the ratio of raw material mass to acid volume was 1:7, and the concentration of hydrochloric acid was 6 mol·L-1. An ordinal rank of influence was time, the ratio of raw material mass to acid volume and the concentration of hydrochloric acid. The percent hydrolysis was 70.8%. Obviously, acid hydrolysis was superior because of its high utilization ratio of rice residue protein. The color of acid hydrolysis liquid was brown and it更多还原