水相酶解法同时提取菜籽油与菜籽蛋白研究——菜籽蛋白质酶水解的工艺过程及动力学

Enzymatic Aqueous Extraction of Rapeseed Oil and Non-toxic Protein ——Technology and Kinetics Studies on Hydrolysis of Rapeseed Protein with Oil Contained

以Alcalase蛋白酶在温度 5 0℃、pH8.0条件下 ,对以水剂法从菜籽中提取的含油菜籽蛋白酶解处理 ,研究表明 :含油菜籽蛋白乳液的固形物颗粒度对酶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引起酶的抑制失活 ,在此基础上由实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 ,指导和优化酶促反应。

The enzymatic hydrolysis of rapeseed protein with oil contained by alcalase was carried out at pH 8.0, 50℃.The results indicated that the reaction rate increased obviously with decreasing particle size of the solid in the protein milk, and that the overall rate of hydrolysis diminished exponentially versus the hydrolysis degree. Based on the experimental data, a kinetic model equation simulating the enzymatic hydrolysis of rapeseed protein with oil contained was developed, which can be used to direct and optimize the enzymatic hydrolysis practice.