酶改性对高温变性豆粕溶解性的影响

Effect of Enzymatic Modification on Solubility of High-temperature Denatured Soybean Meal

采用碱性蛋白酶改性提高高温变性豆粕的溶解性。以氮溶解指数(NSI)为指标,考察pH值、底物质量浓度、加酶量、温度、时间对高温变性豆粕NSI的影响。通过单因素和响应面试验确定优化酶解高温变性豆粕的工艺条件,在pH9.0、底物质量浓度8.56g/100mL、加酶量13004.69U/gpro、温度59.10℃、时间20.47min时,水解度(DH)虽然为15.86%,但NSI值从21.24%达到了92.58%。

The effect of alkaline portease modification on the nitrogen solubility index（NSI） of high-temperature denatured soybean meal was investigated.The optimal conditions for the enzymatic hydrolysis of high-temperature denatured soybean meal were explored by single factor method and response surface analysis.The optimal enzymatic hydrolysis conditions were found to be：substrate concentration,8.56 g/100mL;enzyme loading,13004.69 U/g pro;hydrolysis pH 9.0,hydrolysis temperature,59.10 ℃;and hydrolysis time,20.47 min.The degree of hydrolysis（DH） was 15.86% under the optimal hydrolysis conditions,and the NSI was 92.58%,much higher than that before the hydrolysis of 21.24%.