酶法有限水解含油菜籽蛋白的机理及动力学  

Mechanism and kinetic analysis of enzymatic limited hydrolysis of rapeseed protein containing oil

作　　者：刘志强[1] 曾云龙[1] 金宏[2] 

机构地区：[1]湖南科技大学化工系,湘潭411201 [2]湖南农业大学动物科技学院,长沙410128

出　　处：《农业工程学报》2004年第1期203-206,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：湖南省自然科学基金资助项目(02JJY5001)

摘　　要：为探索油菜籽水相酶解法萃取菜籽油的机理,以Alcalase蛋白酶在温度50℃、pH8.0条件下,对以水剂法从菜籽中提取的含油菜籽蛋白进行酶解处理。试验研究结果表明:含油菜籽蛋白乳液的固形物颗粒度对酶解反应速率有明显影响,总的趋势是颗粒度越小,酶促反应速率越大;酶催化水解速率随水解进程呈指数下降,在反应过程中过高的底物浓度会抑制酶的失活。在此基础上由试验数据推导出描述催化水解含油菜籽蛋白的动力学方程,由此通过控制酶与底物浓度之比、反应时间,可以控制水解作用的程度,从而指导和优化菜籽水相酶解法提取菜籽油的工艺。To study the mechanism of aqueous enzymatic extraction of oil from rapeseed, the enzymatic hydrolysis of rapeseed protein containing oil by alcalase was carried out at pH8.0 and 50℃. The results indicated that the particle size of the solid in milk influenced reaction velocity obviously, and the velocity increased greatly with the size decreasing. The overall rate of hydrolysis diminished exponentially versus the degree of hydrolysis. Based on this approach and experimental data, a kinetic model equation simulating the enzymatic hydrolysis of rapeseed protein containing oil with Alcalase was obtained and it could be used to guide and optimize the technology of aqueous enzymatic extraction of oil from rapeseed.

关 键 词：菜籽蛋白 水剂法 水相酶解法 动力学方程 

分 类 号：TS224.4[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]