水酶法提取大豆油脂过程中蛋白相对分子质量变化对油脂释放的影响

Effect of Molecular Weight Change on Oil Release during Enzyme-assisted Aqueous Extraction Process of Oil

分析对比4种挤压膨化工艺和4种蛋白酶对水酶法水解挤压膨化大豆的油得率、蛋白得率的影响,并分析水解过程中蛋白相对分子质量的变化与油脂释放的关系。结果表明,Alcalase 2.4L碱性蛋白酶水解膨化大豆粉3.6h后油脂已经被充分释放出来。水解过程中油脂释放率与蛋白性质变化的分析表明,油脂释放的状态与相对分子质量大于70000的蛋白质能否被水解到相对分子质量小于5000的肽有一定的联系。水解3.5h后近90%易水解的大分子蛋白被水解为相对分子质量小于5000的肽,此时油脂已经充分释放。水解前油脂受到相对分子质量大于70000的蛋白的束缚,油脂释放不够完全。

In this study, the yields of oil and protein obtained from 4 extrusion methods and enzymatic hydrolysis of four enzymes were compared. Meanwhile, the relationship between protein molecular weight and oil yield during enzyme-assisted aqueous extraction process （EAEP） was also explored. By using Alcalase 2.4L, oil was almost completely released after 3.6 h. The release of oil had an obvious correlation with molecular weight of the protein hydrolyzed from 70000 to 5000. After 3.5 h hydrolysis, 90% protein was hydrolyzed into peptide with molecular weight smaller than 5000. Oil cannot be released at the beginning of EAEP, due to the inhibition of protein with molecular weight larger than 70000.