菜籽粕分步酶解制备水解产物的研究  

Study on Stepwise Enzymatic Hydrolysis of Defatted Rapeseed Meal

作　　者：姜绍通[1] 罗蕾蕾[1] 潘牧[1] 聂胜德[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第10期52-55,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A00)

摘　　要：以脱脂菜籽粕为原料,水解度为考察指标,采用碱性蛋白酶与中性蛋白酶分步酶解法制备复合氨基酸及小肽等水解产物。通过正交试验确定碱性蛋白酶的最佳酶解工艺参数为:温度50℃、pH10.5、加酶量3250U/g、液料比15:1、时间1.5h;中性蛋白酶的最佳酶解工艺参数为:温度45℃、pH9、加酶量4500U/g、时间2h。制备的复合氨基酸及小肽等水解产物总水解度和氮收率可达25.66%和86.8%;水解产物在pH3～7范围内,氮溶解指数高于72.19%。三氯乙酸氮溶解指数达85.67%,且产物中植酸、单宁等主要的抗营养因子的含量明显降低。Defatted rapeseed meal was hydrolyzed with alcalase firstly and then with neutral protease to prepare compound amino acids and peptides. The two hydrolysis processes were optimized by orthogonal test with hydrolysis degree with investigation index. Moreover, the functional properties of the obtained hydrolysates were discussed. The results showed that the optimal conditions of alcalase hydrolysis were as follows： pH value 10.5, liquid to solid ratio 15：1, temperature 50 ℃, time 1.5 h, and enzyme dose 3250 U/g of substrate, and those of neutral protease hydrolysis were as follows： pH 9, temperature 45 ℃, time 2 h, and enzyme dose 4500 U/g of substrate. Under the above conditions, the hydrolysis degree and nitrogen yield were 25.66% and 86.8%, respectively. In the range of pH 3 to 7, the nitrogen soluble index （NSI） of the obtained hydrolysates was higher than 72.19%. Their trichloroacetic acid （TCA）-NSI was 85.67%. Through hydrolysis, the contents of tannin, glucosinolate and phytic acid in defatted repeseed meal were decreased markedly.

关 键 词：脱脂菜籽粕 复合氨基酸 碱性蛋白酶 中性蛋白酶 

分 类 号：TS209[轻工技术与工程—食品科学]