CN102277403A - Production technology of yellow wine lees proteins by enzymatic extraction - Google Patents
Production technology of yellow wine lees proteins by enzymatic extraction Download PDFInfo
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- CN102277403A CN102277403A CN2010101937367A CN201010193736A CN102277403A CN 102277403 A CN102277403 A CN 102277403A CN 2010101937367 A CN2010101937367 A CN 2010101937367A CN 201010193736 A CN201010193736 A CN 201010193736A CN 102277403 A CN102277403 A CN 102277403A
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- yellow wine
- wine lees
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Abstract
The invention discloses a production technology of yellow wine lees proteins by the enzymatic extraction. By the production technology, nutritional components are not destroyed and the extraction efficiency is high. The production technology comprises the following steps of: 1) washing the yellow wine lees and removing impurities, carrying out hydrolysis by the use of cellulose, drying the yellow wine lees after the hydrolysis by the use of cellulose until the water content reaches about 50%; 2) using alkaline enzyme and a-amylase as enzyme preparations with the ratio of alkaline enzyme to a-amylase being 5: 1 and the enzymatic amount being 1832AU, carrying out hydrolysis on the yellow wine lees proteins for 4 hours while the temperature is 48-50 DEG C and the pH value is 9.5; 3) separating a yellow wine lees protein hydrolysate by the membrane separation technology while the pressure is 30psi, the pH value is 9, the concentration ratio is 5:1, the temperature is room temperature and the permeation flux is 33.2L/m<2>h. The invention is suitable for the extraction of the yellow wine lees proteins.
Description
Technical field
The present invention relates to a kind of protein extraction technology, relate in particular to the proteic production technique of a kind of employing Enzymatic Extraction yellow wine lees.
Background technology
In the selected raw material of brewing yellow wine, protein content about 8% in the rice, the materials of wheat of brewing yellow rice wine in the song, and its protein content is also up to about 12%.And yellow wine lees has just been used the sugar in the raw material in the process of brewageing, and remaining protein but is not utilized, and therefore can be described as a kind of rich in protein resource.Biological value of rice and wheat protein (BV) and protein effectiveness almost are best in vegetable-protein than (PER), can match in excellence or beauty with animal proteinum.Rice protein is acknowledged as the fine food protein, and because of its amino acid is formed reasonable ratio, the best proportioning pattern of gal4 amino acid of recommending with FAO/WHO is close.The composition of vinasse is similar to raw material in general, but quantitatively different, owing to expect that from former alcohol through biochemical complicated variation the such as a series of saccharification, fermentation, has also produced some new compositions.Relax and into vinasse albumen has been carried out component analysis, find that gluten and sphaeroprotein are the chief components in the ground rice albumen, can extract most of albumen with alkaline process by the method for class settling.And yellow wine lees is through after the brew, and the sphaeroprotein proportion reduces, and the shared ratio of white protein improves slightly, and it is also a lot of that gluten descends, and can not be dissolved in completely in the alkaline solution, the residual protein in the yellow wine lees nearly 25%.
Even with respect to rice protein, albumen alkali dissolution in the yellow wine lees has reduced, but yellow wine lees contains amounts of protein, with yellow wine lees as raw material, can make the protolysate that easily is absorbed by the body by protease hydrolysis, protolysate also is widely used in flavour enhancer except being the good raw material of healthcare products, but based on water-insoluble gluten, fail at present it fully is converted into valuable resource in the yellow wine lees.
The yellow wine lees of alkaline process extraction at present albumen is a kind of comparatively successful method, but under the high alkalinity condition, the basic hydrolysis meeting causes protein denaturation and hydrolysis, arginine, indulge in propylhomoserin and part Methionin is destroyed, reduced proteinic nutritive value, also increase simultaneously the extraction of non-protein ingredient, reduced extraction efficiency.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of nutrition, Enzymatic Extraction yellow wine lees protein production technology that extraction efficiency is high do not destroyed.
In order to solve the problems of the technologies described above, the present invention is achieved through the following technical solutions:
The present invention includes following steps:
1, yellow wine lees is washed removal of impurities earlier, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment with yellow wine lees after handling, and water content is reached about 50%.
2, with ratio be 5: 1 alkaline enzyme and a-amylase as zymin, enzyme concentration is 1832AU, is 48 ℃～50 ℃ in temperature, pH value is to carry out the yellow wine lees proteolysis under 9.5 conditions, the time is 4h.
3, utilize membrane separation technique that the yellow wine lees protein hydrolyte is separated, pressure is 30psi, and the pH value is 9, and concentration ratio is 5: 1, and temperature is a room temperature, permeation flux 33.2L/m
2H.
The present invention compared with prior art has following obvious advantage and beneficial effect:
1, do not destroy nutrition.Because the present invention adopts enzymatic hydrolysis to carry out protein extraction, mild condition, side reaction be few, can not bring or produce objectionable impurities, thereby can keep nutritive ingredient.
2, extraction efficiency height.Because the present invention adopts alkaline enzyme and a-amylase as zymin, has effectively improved extraction efficiency.
Embodiment
The present invention is described in further detail below in conjunction with the drawings and the specific embodiments:
The preferred embodiment of the present invention one may further comprise the steps:
1, yellow wine lees is washed removal of impurities earlier, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment with yellow wine lees after handling, and making water content is 50%.
2, with ratio be 5: 1 alkaline enzyme and a-amylase as zymin, enzyme concentration is 1832AU, is 49 ℃ in temperature, pH value is to carry out the yellow wine lees proteolysis under 9.5 conditions, the time is 4h.
3, utilize membrane separation technique that the yellow wine lees protein hydrolyte is separated, pressure is 30psi, and the pH value is 9, and concentration ratio is 5: 1, and temperature is a room temperature, permeation flux 33.2L/m
2H.
The preferred embodiment of the present invention two may further comprise the steps:
1, yellow wine lees is washed removal of impurities earlier, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment with yellow wine lees after handling, and making water content is 48%.
2, with ratio be 5: 1 alkaline enzyme and a-amylase as zymin, enzyme concentration is 1832AU, is 48 ℃ in temperature, pH value is to carry out the yellow wine lees proteolysis under 9.5 conditions, the time is 4h.
3, utilize membrane separation technique that the yellow wine lees protein hydrolyte is separated, pressure is 30psi, and the pH value is 9, and concentration ratio is 5: 1, and temperature is a room temperature, permeation flux 33.2L/m
2H.
The preferred embodiment of the present invention three comprises following steps:
1, yellow wine lees is washed removal of impurities earlier, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment with yellow wine lees after handling, and making water content is 52%.
2, with ratio be 5: 1 alkaline enzyme and a-amylase as zymin, enzyme concentration is 1832AU, is 50 ℃ in temperature, pH value is to carry out the yellow wine lees proteolysis under 9.5 conditions, the time is 4h.
3, utilize membrane separation technique that the yellow wine lees protein hydrolyte is separated, pressure is 30psi, and the pH value is 9, and concentration ratio is 5: 1, and temperature is a room temperature, permeation flux 33.2L/m
2H.
Adopt the present invention and the leading indicator of the product of additive method acquisition both at home and abroad to be compared as follows:
Claims (1)
1. Enzymatic Extraction yellow wine lees protein production technology may further comprise the steps:
1) yellow wine lees is washed removal of impurities earlier, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment with yellow wine lees after handling, and water content is reached about 50%.
2) with ratio be 5: 1 alkaline enzyme and a-amylase as zymin, enzyme concentration is 1832AU, is 48 ℃～50 ℃ h in temperature, pH value is to carry out the yellow wine lees proteolysis under 9.5 conditions, the time is 4h.
3) utilize membrane separation technique that the yellow wine lees protein hydrolyte is separated, pressure is 30psi, and the pH value is 9, and concentration ratio is 5: 1, and temperature is a room temperature, permeation flux 33.2L/m
2H.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010193736.7A CN102277403B (en) | 2010-06-08 | 2010-06-08 | Production technology of yellow wine lees proteins by enzymatic extraction |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010193736.7A CN102277403B (en) | 2010-06-08 | 2010-06-08 | Production technology of yellow wine lees proteins by enzymatic extraction |
Publications (2)
| Publication Number | Publication Date |
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| CN102277403A true CN102277403A (en) | 2011-12-14 |
| CN102277403B CN102277403B (en) | 2014-09-24 |
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| CN201010193736.7A Expired - Fee Related CN102277403B (en) | 2010-06-08 | 2010-06-08 | Production technology of yellow wine lees proteins by enzymatic extraction |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103757084A (en) * | 2014-01-10 | 2014-04-30 | 上海辉文生物技术有限公司 | Rice wine vinasse extractive as well as preparation method and application thereof |
| CN108835356A (en) * | 2018-05-18 | 2018-11-20 | 福建省农业科学院农业工程技术研究所 | A kind of flavor albumen powder and its extracting method |
| CN110734840A (en) * | 2019-11-29 | 2020-01-31 | 江苏洋河酒厂股份有限公司 | Preparation method of vinasse small-molecule peptide flavoring wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1350803A (en) * | 2000-10-29 | 2002-05-29 | 侯汉澄 | Technology for preparing soy sauce from residual water or distiller's grains after extracting spirit by distillation |
-
2010
- 2010-06-08 CN CN201010193736.7A patent/CN102277403B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1350803A (en) * | 2000-10-29 | 2002-05-29 | 侯汉澄 | Technology for preparing soy sauce from residual water or distiller's grains after extracting spirit by distillation |
Non-Patent Citations (2)
| Title |
|---|
| 姚红娟 等: "膜分离技术在低分子量生物产品分离纯化中的应用", 《化工进展》 * |
| 楼芳菲 等: "黄酒糟蛋白的酶法提取工艺研究", 《中国食品学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103757084A (en) * | 2014-01-10 | 2014-04-30 | 上海辉文生物技术有限公司 | Rice wine vinasse extractive as well as preparation method and application thereof |
| CN103757084B (en) * | 2014-01-10 | 2016-03-16 | 上海辉文生物技术股份有限公司 | A kind of rice wine vinasse extract and its preparation method and application |
| CN108835356A (en) * | 2018-05-18 | 2018-11-20 | 福建省农业科学院农业工程技术研究所 | A kind of flavor albumen powder and its extracting method |
| CN110734840A (en) * | 2019-11-29 | 2020-01-31 | 江苏洋河酒厂股份有限公司 | Preparation method of vinasse small-molecule peptide flavoring wine |
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| Publication number | Publication date |
|---|---|
| CN102277403B (en) | 2014-09-24 |
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