CN102277403B - 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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- CN102277403B CN102277403B CN201010193736.7A CN201010193736A CN102277403B CN 102277403 B CN102277403 B CN 102277403B CN 201010193736 A CN201010193736 A CN 201010193736A CN 102277403 B CN102277403 B CN 102277403B
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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 technique, relate in particular to a kind of production technique that adopts Enzymatic Extraction yellow wine lees albumen.
Background technology
In the selected raw material of brewing yellow wine, protein content 8% left and right in rice, the materials of wheat in song for brewing yellow rice wine, its protein content is also up to 12% left and right.And yellow wine lees is in the process of brewageing, just use the sugar in raw material, remaining protein is not but utilized, and therefore can be described as a kind of rich in protein resource.The biological value (BV) of rice and wheat protein and protein effectiveness are almost best than (PER) in vegetable-protein, can match in excellence or beauty with animal proteinum.Rice protein is acknowledged as the food protein of high-quality, and reasonable because of its amino acid composition and 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 expecting that from former alcohol, through biochemical complicated variation the such as a series of saccharification, fermentation, has also produced some new compositions.Relax, into the method by class settling, vinasse albumen has been carried out to component analysis, find that gluten and sphaeroprotein are the chief components in ground rice albumen, can extract most of albumen with alkaline process.And yellow wine lees is after brew, sphaeroprotein proportion reduces, and the shared ratio of white protein improves slightly, and it is also a lot of that gluten declines, and can not be dissolved in completely in alkaline solution, the residual protein in yellow wine lees nearly 25%.
Even with respect to rice protein, albumen alkali dissolution in yellow wine lees has reduced, but yellow wine lees contains a large amount of protein, using yellow wine lees as raw material, can make the protolysate being easily absorbed by the body by protease hydrolysis, protolysate, except being the very good material of healthcare products, is also widely used in flavour enhancer, but taking water-insoluble gluten as main, fail at present it to be fully converted into valuable resource in yellow wine lees.
The yellow wine lees of alkaline process extraction at present albumen is comparatively successfully method of one, but under high alkalinity condition, basic hydrolysis meeting causes protein denaturation and hydrolysis, arginine, indulge in propylhomoserin and part Methionin is destroyed, reduce the nutritive value of protein, also increased the extraction of non-protein ingredient, reduced extraction efficiency simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of nutrition, production technology of yellow wine lees proteins by enzymatic extraction that extraction efficiency is high of not destroying.
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 first washed to removal of impurities, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment by yellow wine lees after processing, and makes water content reach 50% left and right.
2, using ratio as the alkaline enzyme of 5: 1 and a-amylase as zymin, enzyme concentration is 1832AU, is 48 DEG C～50 DEG C in temperature, pH value is under 9.5 conditions, to carry out yellow wine lees proteolysis, the time is 4h.
3, utilize membrane separation technique to separate yellow wine lees protein hydrolyte, pressure is 30psi, and pH value is 9, and concentration ratio is 5: 1, and temperature is 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.Carry out protein extraction because the present invention adopts enzymatic hydrolysis, mild condition, side reaction be few, can not bring or produce objectionable impurities, thereby can retain nutritive ingredient.
2, extraction efficiency is high.Because the present invention adopts alkaline enzyme and a-amylase as zymin, effectively improve extraction efficiency.
Embodiment
Below in conjunction with the drawings and the specific embodiments, the present invention is described in further detail:
The preferred embodiment of the present invention one comprises the following steps:
1, yellow wine lees is first washed to removal of impurities, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment by yellow wine lees after processing, and making water content is 50%.
2, using ratio as the alkaline enzyme of 5: 1 and a-amylase as zymin, enzyme concentration is 1832AU, is 49 DEG C in temperature, pH value is under 9.5 conditions, to carry out yellow wine lees proteolysis, the time is 4h.
3, utilize membrane separation technique to separate yellow wine lees protein hydrolyte, pressure is 30psi, and pH value is 9, and concentration ratio is 5: 1, and temperature is room temperature, permeation flux 33.2L/m
2h.
The preferred embodiment of the present invention two comprises the following steps:
1, yellow wine lees is first washed to removal of impurities, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment by yellow wine lees after processing, and making water content is 48%.
2, using ratio as the alkaline enzyme of 5: 1 and a-amylase as zymin, enzyme concentration is 1832AU, is 48 DEG C in temperature, pH value is under 9.5 conditions, to carry out yellow wine lees proteolysis, the time is 4h.
3, utilize membrane separation technique to separate yellow wine lees protein hydrolyte, pressure is 30psi, and pH value is 9, and concentration ratio is 5: 1, and temperature is room temperature, permeation flux 33.2L/m
2h.
The preferred embodiment of the present invention three comprises the following steps:
1, yellow wine lees is first washed to removal of impurities, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment by yellow wine lees after processing, and making water content is 52%.
2, using ratio as the alkaline enzyme of 5: 1 and a-amylase as zymin, enzyme concentration is 1832AU, is 50 DEG C in temperature, pH value is under 9.5 conditions, to carry out yellow wine lees proteolysis, the time is 4h.
3, utilize membrane separation technique to separate yellow wine lees protein hydrolyte, pressure is 30psi, and pH value is 9, and concentration ratio is 5: 1, and temperature is room temperature, permeation flux 33.2L/m
2h.
Adopt the present invention and the leading indicator of the product that additive method obtains to be compared as follows both at home and abroad:
Claims (1)
1. a production technology of yellow wine lees proteins by enzymatic extraction, comprises the following steps:
1) yellow wine lees is first washed to removal of impurities, and adopt cellulase to be hydrolyzed, cellulase hydrolysis carries out drying treatment by yellow wine lees after processing, and makes water content reach 50% left and right;
2) using ratio as the alkaline enzyme of 5: 1 and a-amylase as zymin, enzyme concentration is 1832AU, is 48 DEG C～50 DEG C in temperature, pH value is under 9.5 conditions, to carry out yellow wine lees proteolysis, the time is 4h;
3) utilize membrane separation technique to separate yellow wine lees protein hydrolyte, pressure is 30psi, and pH value is 9, and concentration ratio is 5: 1, and temperature is 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 CN102277403A (en) | 2011-12-14 |
| CN102277403B true 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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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108835356B (en) * | 2018-05-18 | 2022-06-10 | 福建省农业科学院农业工程技术研究所 | Flavor protein powder and extraction method thereof |
| CN110734840B (en) * | 2019-11-29 | 2023-04-18 | 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 |
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2010
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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 (4)
| 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》.2003,(第2期),146-152. |
| 楼芳菲 等.黄酒糟蛋白的酶法提取工艺研究.《中国食品学报》.2009,第9卷(第1期),112-117. |
| 膜分离技术在低分子量生物产品分离纯化中的应用;姚红娟 等;《化工进展》;20030228(第2期);第2.1.3节 * |
| 黄酒糟蛋白的酶法提取工艺研究;楼芳菲 等;《中国食品学报》;20090228;第9卷(第1期);第1.1节和第116页右栏第3段、第2.2.5节 * |
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| CN102277403A (en) | 2011-12-14 |
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