脱脂油菜饼粕中蛋白质的分步酶水解研究——(Ⅱ)蛋白酶的筛选  

Study on Step Enzymic Hydrolysis of Protein of Defatty Rapeseed Meal—Ⅱ.Selection of Protease

作　　者：熊善柏[1] 赵山[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技系,武汉430070

出　　处：《中国粮油学报》2001年第6期5-8,共4页Journal of the Chinese Cereals and Oils Association

基　　金：武汉市晨光计划项目

摘　　要：本文对不同蛋白酶对脱脂油菜饼粕中蛋白质的水解作用及水解产物的风味作了初步研究。结果表明 :在 6种蛋白酶中 ,Alcalase的氮收率最高 ,其次是HAP碱性蛋白酶、1398中性蛋白酶、Flavourzyme ,5 37酸性蛋白酶和木瓜蛋白酶的较低 ;Flavourzyme的水解产物的水解度最高 ,而HAP碱性蛋白酶和 1398中性蛋白酶水解产物的水解度较低。HAP碱性蛋白酶、Alcalase、1398中性蛋白酶的水解产物有较强的苦味 ,木瓜蛋白酶和 5 37酸性蛋白酶水解产物口感平淡 。Effect of proteases on hydrolysis reaction of proleins of defatty rapeseed meal and taste of hydrolysates were studies.Among six kinds of proteases,the nitrogen recovery of the hydrolysate with Alcalase was the highest and the nitrogen recovery with pappain was the lowest,while the degree of hydrolysis of hydrolysate with Flavourzyme was the highest and the degree of hydrolysis of hydrolysate with HAP alkaline protease was the lowest.The hydrolysate hydrolysised by HAP alkaline protease,Alcalase and 1398 neutral protease had strongly bitter taste.The hydrolysate hydrolysised by Flavourzyme,pappain and 537 acidic protease had a bland taste.

关 键 词：脱脂油菜饼粕 蛋白质 蛋白酶 酶水解 选用 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]