酶解条件对菜籽粕水解得率的研究  

Study on the Hydrolysis Yield of Rapeseed Meal byEnzymatic Hydrolysis Conditions

作　　者：李业禄 王丽娟[1] 汪晶晶[1] 朱晶[1] 白岩[1] 涂向辉[1] LI Yelu;WANG Lijuan;WANG Jingjing;ZHU Jing;BAI Yan;TU Xianghui(Shenyang Normal University,Shenyang,Liaoning 110000,China)

机构地区：[1]沈阳师范大学,辽宁沈阳110000

出　　处：《农产品加工》2020年第6期11-12,17,共3页Farm Products Processing

基　　金：国家自然科学基金资助项目(31571785)。

摘　　要：以菜籽粕为原料,将碱性蛋白酶、中性蛋白酶、风味蛋白酶及果胶酶分别对菜籽粕进行单酶水解及复合酶水解,探究各酶体系对菜籽粕水解影响。结果表明,在各酶体系pH值适宜条件下,分别以碱性蛋白酶、风味蛋白酶及中性蛋白酶各2 g,在50℃下分别对菜籽粕进行2 h水解,所得菜籽粕水解度为27.3%,菜籽粕水分为79.37%,总氮含量为93.28%。For the purpose of improve the hydrolysis degree of rapeseed meal,using rapeseed meal as raw material,alkaline enzyme,neutral protease,flavor protease and pectinase were used to hydrolyze and hydrolyze the rapeseed meal respectively,and the effects of various enzyme systems on the hydrolysis of rapeseed meal were investigated.The results showed that under the appropriate pH conditions of each enzyme system,2 g of alkaline protease,flavor protease and neutral protease were respectively hydrolyzed at 50℃for 2 h,and the hydrolysis degree of rapeseed meal 27.3%.At this time,the moisture of rapeseed meal 79.37%,and the total nitrogen content 93.28%.

关 键 词：菜籽粕 碱性蛋白酶 风味蛋白酶 中性蛋白酶 复合酶体系 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]