微波预处理对脱脂豆粕蛋白水解度的影响  

Effect of Microwave Pre-treatment on Degree of Hydrolysis of Defatted Soybean Meal Protein

作　　者：窦屾[1] 廖永红[1] 杨春霞[1] 徐曼[1] 

机构地区：[1]北京工商大学食品学院,食品添加剂与配料北京高校工程研究中心,食品风味化学北京市重点实验室,北京100048

出　　处：《食品科学》2012年第2期119-123,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2011BAD23B01;2011BAC11B06)

摘　　要：为得到高水解度的脱脂豆粕蛋白酶解液,在相同酶解条件下,研究微波预处理对脱脂豆粕蛋白水解度的影响,并运用响应面法对微波预处理的功率、温度和持续时间进行优化。结果表明:微波预处理的最佳工艺条件为底物质量分数2%、功率414W、温度79.6℃、持续时间111s;而后经碱性蛋白酶Alcalase酶解水解度能达到30.46%,比未经预处理的样品水解度提高了18.45%,这说明微波处理是一种非常有效的酶解预处理手段。In order to obtain high degree of hydrolysis（DH）,defatted soybean flour was subjected to different microwave pretreatments and enzymatic hydrolysis.Under the same condition of enzymatic hydrolysis,the effect of microwave pretreatment on DH of defatted soybean flour protein was explored.The results showed that the optimal microwave pre-treatment process parameters were substrate concentration of 2%,microwave power of 414 W,microwave treatment temperature of 79.6 ℃ and microwave treatment time of 111 s.After enzymatic hydrolysis by alcalase,the DH of soybean flour protein was up to 30.46%,which revealed an enhancement of 18.45% compared the samples without microwave pre-treatment.Therefore,microwave treatment is a very effective pre-treatment method for enhancing the hydrolysis efficiency of defatted soybean flour.

关 键 词：豆粕 微波预处理 酶解 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]