摘要
油菜籽经脱皮冷榨得到冷榨饼,再经低温浸出脱溶得到低温粕,对低温粕提取菜籽蛋白,然后用中性蛋白酶AS1.398水解菜籽蛋白得到菜籽多肽。通过正交实验得到的最佳酶解条件是:pH7.2、温度45℃、加酶量5%(酶与原料液的质量比)、酶解时间2 h,酶解后有75%左右的蛋白质转化为可溶性肽,所得到的菜籽多肽流动性好,黏度低,热稳定性较好。
Low temperature desolventized meal was obtained by dehulling, coldpressing, extracting and low temperature desolventizing from rapeseed. Rapeseed protein was extracted from the meal, and then was hydrolyzed by neutral protease AS1.398. By orthogonal experiment, the optimum conditions of hydrolysis were as follows: pH7.2, temperature 45℃, dosage of enzyme 5%, time 2h. Under the optimum conditions, 75% protein was hydrolyzed to peptides. The peptides have some characteristics such as good fluidity, good heat stability and low viscosity.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第9期15-16,共2页
China Oils and Fats
关键词
油菜籽
脱皮冷榨
菜籽蛋白
酶解
菜籽多肽
rapeseed
dehulling and cold pressing
enzymatic hydrolysis
rapeseed protein
rapeseed peptides