发酵法酶解菜籽粉中植物蛋白的初步研究  

Study on the Microbiological Enzymolysis of Plant Proteins in Rapeseed Powder

作　　者：梁盛年[1] 

机构地区：[1]肇庆学院生命科学学院,广东肇庆526061

出　　处：《肇庆学院学报》2010年第2期61-64,共4页Journal of Zhaoqing University

摘　　要：以菜籽粉为原料,利用具有产生蛋白酶能力的微生物S13菌株为生产菌种,通过摇床培养发酵,产生的蛋白酶将菜籽粉中的植物蛋白水解成多肽.实验结果表明:当物料比为1:30时,在37℃的恒温下水解24 h,蛋白质消化率较高,可达到16.61%.Rapeseed powder was used as crude material, and the bacterial strain of microorganism S13 strain which could yield alkali protease was used as culture. Based on shake cultivation fermentation, the protcolytic enzyme made plant proteins to be hydrolysis as polypeptide. The researched results indicated that better conditions of protein digestibilitied ratio as follows： the rature was 1：30, the time for hydrolysis at 37 ℃ was 24 h, which conditions could imnrove the protein digestive ratio, which reached 16.61%.

关 键 词：菜籽粉 碱性蛋白酶 植物蛋白 微生物发酵 消化率 

分 类 号：S459[农业科学—植物保护]