米曲霉中性蛋白酶钝化大豆胰蛋白酶抑制剂

Study on neutral protease from Aspergillus oryzae to inactivate soybean trypsin inhibitor

为了消除大豆饼粕中胰蛋白酶抑制剂的抗营养作用,提高大豆蛋白的利用效率,本文主要从中性蛋白酶加量、酶解温度、Na2SO3加量、不同金属离子和酶解时间等方面考察了米曲霉ZW-06所产中性蛋白酶对豆粕中胰蛋白酶抑制剂的钝化作用。研究结果表明,在豆粕中添加1∶500(质量比)的蛋白酶就能钝化豆粕中40%的胰蛋白酶抑制剂,温度对蛋白酶钝化胰蛋白酶抑制剂的影响很小,金属离子的加入普遍抑制蛋白酶对胰蛋白酶抑制剂的降解,酶解时间在30min就能达到最大抑制效果。

The value of soybean protein can be improved by inactivation of soybean trypsin inhibitor.Inactivation of soybean trypsin inhibitor by A spergillus oryzae neutral protease in different conditions （enzyme dosage, temperature, time, Na2SO3 dosage and other metal ion added）were studied.The results showed the neutral protease added at 1 g/500 g soy bean could inactive 40 % trypsin inhibitor;inactivation of trypsin inhibitor was insensitive to temperature;the addition of metal ions could inhibite the hydrolysis of soybean trypsin inhibitor,the largest effect of inhibitor could reached in 30min.