亚临界水水解脱脂高温芝麻饼粕中蛋白与糖类研究  

Hydrolysis of Protein and Saccharide in High Temperature Defatted Sesame Meal by Subcritical Water

作　　者：芦鑫 孙强 张丽霞 宋国辉 黄纪念 

机构地区：[1]河南省农科院农副产品加工所,郑州450002 [2]河南省农产品生物活性物质工程技术研究中心,郑州450002

出　　处：《中国粮油学报》2016年第10期66-72,共7页Journal of the Chinese Cereals and Oils Association

基　　金：2014年河南省国际合作项目(144300510070)

摘　　要：亚临界水是一种绿色化学反应介质,已经应用于农副产品加工。为拓展芝麻饼粕的利用途径,采用亚临界水将脱脂高温芝麻饼粕中的水不溶性蛋白与糖分别水解为水溶性小分子物质。以上清液中蛋白、多肽和氨基酸、还原糖浓度为指标,考察亚临界水温度、时间与pH对降解芝麻饼粕中蛋白与糖的影响。电泳结果显示亚临界水可以有效将因高温变性形成的高分子蛋白降解成低分子蛋白;亚临界水温度、加热时间与pH是芝麻蛋白和糖类水解的显著影响因素;选择适宜的亚临界水条件可以将原上清液中(0.08±0.01)mg/mL、(6.40±0.08)mg/mL、(1.2±0.1)μmol/L、(0.36±0.01)mg/mL的蛋白、多肽、氨基酸与还原糖浓度增加到(5.29±0.08)mg/mL、(22.28±0.05)mg/mL、(185.5±2.7)μmol/L和(4.28±0.12)mg/mL。Subcritical water as a reaction medium of green chemistry had been used in agricultural byproducts processing. To develop the path of utilization of sesame meal, subcritical water was used to hydrolyze the water insol- uble protein and saccharide in high temperature defatted sesame meal to water soluble low molecular components. Effects of temperature of subcritical water, time and pH on the degradation of protein and saccharide in sesame meal were studied by means of taking the concentration of protein, peptide and amino acids, reduced sugar in the supernarant as indexes. Results of electrophoresis showed that subcritical water could effectively degrade the high molecular protein generated by high temperature to the low molecular protein; the temperature of subcritical water, heating time and pH were the significant factors of hydrolysis of sesame protein and saccharide; selecting the suitable subcritieal water conditions could increase concentrations of protein, peptide, amino acids and reduced sugar in supernatant from （0.08 ±0.01） mg/mL, （6.40 ±0.08） mg/mL, （1.2 ±0.1） μmol/L, （0.36 ±0.01） mg/mL to （5.29 ±0.08） mg/mL, （22.28 ±0.05） mg/mL, （185.5 ±2.7） μmol/L and （4.28 ±0.12） mg/mL respectively.

关 键 词：亚临界水 高温芝麻饼粕 芝麻蛋白 水解 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]