酶水解和碱提取相结合制取弱酸性pH下可溶菜籽蛋白水解物  

Preparation of Rapeseed Protein Hydrolysate Soluble at Weak-Acidic pH by Enzymatic Hydrolysis and Alkali Extraction

作　　者：鞠兴荣[1] 王丹丹[1] 严梅荣[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术重点实验室,南京210003

出　　处：《中国粮油学报》2010年第2期62-65,共4页Journal of the Chinese Cereals and Oils Association

基　　金：863计划项目(2007AA10Z331)

摘　　要：采用碱性蛋白酶Alcalase水解菜籽粕并结合pH 8~10的碱液进一步提取,制取弱酸性pH下可溶菜籽蛋白水解物。研究结果表明,菜籽蛋白水解后的灭酶方法将影响蛋白水解物的提取率,使用降低pH灭酶法的提取率大于加热灭酶法。当菜籽蛋白酶解水解度为10%及碱提取的pH为9时,得到的水解物的蛋白提取率为73.4%,该水解物可在弱酸性pH下溶解,经过膜分离等进一步处理除去硫甙等抗营养因子和无机盐后,有望作为碳酸饮料等酸性食品的营养强化剂使用。Rapeseed protein hydrolysate soluble at weak-acidic pH was prepared by combination of hydrolysis with Alcalase and alkali extraction at pH of 8-10.Results： The enzyme inactivation process will influence the recovery of protein hydrolysate.The protein hydrolysate recovery is higher with enzyme inactivation by lowering pH than by heating.The protein hydrolysate recovery is 73.4% at hydrolysis degree of 10% and extraction pH of 9.The hydrolysate is soluble at weakacidic pH,which may be used as a nutritional fortifier in acidic foods such as acid soft drink after further treatment by membrane processing to separate antinutritional factors such as glucosinolate and inorganic salts.

关 键 词：菜籽蛋白 酶水解 碱提取 提取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]