油菜籽中硫苷酶及其酶解性质的研究  

Study on Myrosinase of Rapeseed and the Properties of its Enzymatic Degradation

作　　者：钱和[1] 雕鸿荪[1] 沈蓓英[1] 

机构地区：[1]无锡轻工大学食品学院

出　　处：《无锡轻工大学学报（食品与生物技术）》1997年第2期37-41,共5页Journal of Wuxi University of Light Industry

摘　　要：研究了油菜籽中硫苷酶及其酶解性质。完整油菜籽中内源硫苷酶有较好的贮存稳定性，其最适酶解条件为５０～７０℃，ｐＨ６～８．只有有效地打破油菜籽中硫苷酶与硫苷的区域化分布，才能得到令人满意的酶解率。油菜籽粒度过小，给油脂浸出过程带来较大的困难。因此，在现行油菜籽加工工艺中的蒸炒阶段引入自动酶解脱毒法是不行的。Myrosinase of rapeseed and the properties of its enzymatic degradation were studied. The activity of endogenous myrosinase in rapeseed did not reduce obviously during the storage. The optimal conditions for enzymatic degration were of pH6￣8 and tempreture 50￣70℃. Should the rapeseed be grined completely (at least through 100 mesh),the regional distribution of myrosinase and glucosinolates would be destroyed,and thus could we get a satisfactory enzymatic degradation ratio. Because the powder size of rapeseed is too small,there is much difficulty in solvent extraction. So,it is not feasible to carry out endogenous myrosiinase degraation of gluosinolates during the cook processing.

关 键 词：油菜籽 硫苷 硫苷酶 酶解 油料 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]