水相酶解法提油工艺对菜籽蛋白功能特性的影响  

Effect of Aqueous Enzymatic Extraction on Functional Properties of Rapeseed Protein

作　　者：刘志强[1] 欧阳叙龙[2] 刘擘 

机构地区：[1]湖南科技大学化工系,湖南省湘潭市411201 [2]邵阳学院生物工程系,湖南省邵阳市422004 [3]岳阳湘君油脂有限公司,湖南省岳阳市414000

出　　处：《中国油脂》2003年第10期5-9,共5页China Oils and Fats

基　　金：湖南省自然科学基金资助项目 (0 2JJY5 0 0 1)

摘　　要：采用纤维素酶、果胶酶、Alcalase蛋白酶对油菜籽进行水相酶解法制取油脂和蛋白。对传统水剂法制油及水相酶解法提油工艺所得菜籽蛋白的功能特性进行了对比研究。研究表明 :在实验条件下 ,工艺过程对菜籽蛋白的功能特性有一定的影响 ,表现为低度改性 ,所得菜籽蛋白溶解度显著提高 ,尤其是在菜籽蛋白等电区域。同时具有更好的起泡性、乳化性、持水性、吸油性 ,但泡沫稳定性和黏度比传统水剂法有所降低 。The aqueous enzymatic extraction of rapeseed oil and protein was carried out by using cellulase,pectinase and protease.The functional properties of rapeseed protein by traditional aqueous extraction were compared with that by aqueous enzymatic extraction oil and protein.The result shows that under the condition of experiment the technological process has certain effect on the functional properties of rapeseed protein which is modificated with low degree,The solubility of gained rapeseed protein is completely improved,especially in the range of isoelectric point of rapeseed protein.What's more,the foam ability and emulsifying properties are also highly improved.

关 键 词：水相酶解法 纤维素酶 果胶酶 ALCALASE蛋白酶 油菜籽 提油工艺 菜籽蛋白 功能特性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.14[轻工技术与工程—食品科学与工程]