蛋白酶对水酶法提取大豆油脂及蛋白质的影响研究

Effect of different protease on the extraction yield of oil and protein with aqueous enzymatic method

选择了中性蛋白酶、风味蛋白酶、碱性蛋白酶、复合蛋白酶及木瓜蛋白酶,分别按不同添加量及不同酶解时间对全脂豆粉进行了水酶法实验,考察不同蛋白酶对油脂及蛋白质提取率的影响。结果显示,不同蛋白酶的选择对油脂及蛋白质提取率具有较大影响。当碱性蛋白酶的添加量为2%(酶与底物质量比),酶解时间为4h时,油脂及蛋白质提取率最高,分别为73.08%和73.97%。

Neutural protease, flavourzyme, alcalase, compound protease and papain were chose to carry out aqueous enzymatic extraction of full soybean flour.These different proteases were used with different accession and different zymohydrolysis time in the process of aqueous enzymatic extraction in order to enhance protein.The results indicated that it was important to choose a proper protease in order to enhance the extraction yield of oil and protein. Furthermore, the extraction yield of oil and protein could reach to 73.08% and 73.97% respectively when 2% alcalase was added in the processes of aqueous enzymatic extraction for 4 hours,and it was higher than all other proteases.