酶法降解白肋烟中蛋白质含量研究

Study on Protein Content in Burley Tobacco Degraded by Enzyme

[目的]研究不同酶制剂及其组合对白肋烟叶中蛋白质的降解作用。[方法]在烟丝中添加不同种类及不同配比的酶制剂,利用醋酸抽提法测定烟叶中的蛋白质含量。[结果]3种酶的最佳添加量为:中性蛋白酶160 U/g,内切蛋白酶120 U/g,纤维素酶80 U/g。在45℃,25%水分,4 h条件下用上述混合酶降解白肋烟中蛋白质的效果最好。处理过的烟丝香气变好,杂气减轻,刺激性减小,余味干净,尤其对白肋烟中的苦味和辛辣味的消除有明显的效果。[结论]利用中性蛋白酶、内切蛋白酶、纤维素酶3种酶的最佳比例搭配出的复合酶制剂可以有效降低白肋烟中的蛋白质含量,为提高白肋烟的品质和安全性提供了有效的方法。

[ Objective ] The aim was to study the degradation effect of different enzymes and their combinations on the protein in the burley tobacco leaves. [ Method] Adding different kinds and ratios of enzymes to the cut tobacco, the protein content in the tobacco leaves was detected by acetate extraction method. [ Result] The optimum addition amount of the 3 kinds of enzymes was as follows ： 160 U/g neutral protease, 120 U/g endoprotease and 80 U/g eellulase. The degradation effect of the above mixed enzyme on the protein in the burley tobacco was best with 25% humidity at 45 ℃ for 4 h. The fragrance of the treated cut tobacco was better, the miscellaneous odors was lightened, the irritation was reduced and the aftertaste was clean, especially the effect of the elimination for the bitterness and pungent taste in the burley tobacco was obvious. [ Conclusion ] The compound enzyme mixed with the optimum proportion of 3 kinds of enzymes of neutral protease, endoprotease and cellulase could degrade the protein content in the hurley tobacco effectively, which provided a effective method for improving the quality and safety of burley tobacco.