油菜籽脱皮冷榨制备菜籽多肽的研究  

Preparation of rapeseed peptides from dehulled and cold pressed rapeseed

作　　者：郭涛[1] 黄桃菊 韩文忠[1] 何东平[1] 

机构地区：[1]武汉工业学院食品科学与工程学院

出　　处：《中国油脂》2005年第9期15-16,共2页China Oils and Fats

摘　　要：油菜籽经脱皮冷榨得到冷榨饼,再经低温浸出脱溶得到低温粕,对低温粕提取菜籽蛋白,然后用中性蛋白酶AS1.398水解菜籽蛋白得到菜籽多肽。通过正交实验得到的最佳酶解条件是:pH7.2、温度45℃、加酶量5%(酶与原料液的质量比)、酶解时间2 h,酶解后有75%左右的蛋白质转化为可溶性肽,所得到的菜籽多肽流动性好,黏度低,热稳定性较好。Low temperature desolventized meal was obtained by dehulling, coldpressing, extracting and low temperature desolventizing from rapeseed. Rapeseed protein was extracted from the meal, and then was hydrolyzed by neutral protease AS1.398. By orthogonal experiment, the optimum conditions of hydrolysis were as follows： pH7.2, temperature 45℃, dosage of enzyme 5%, time 2h. Under the optimum conditions, 75% protein was hydrolyzed to peptides. The peptides have some characteristics such as good fluidity, good heat stability and low viscosity.

关 键 词：油菜籽 脱皮冷榨 菜籽蛋白 酶解 菜籽多肽 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]