微波辅助酶解棉籽粕的条件优化及酶解产物功能性质研究

Optimization of microwave-assisted enzymatic hydrolysis conditions for cottonseed meal and functional properties of hydrolysates

研究了微波辅助碱性蛋白酶和风味蛋白酶双酶酶解棉籽粕的工艺条件。通过单因素实验确定了碱性蛋白酶酶解的最佳工艺条件为:微波温度60℃,微波功率500 W,酶加量5%(以底物质量计),酶解时间15 min;风味蛋白酶酶解的最佳工艺条件为:微波温度60℃,微波功率600 W,酶加量5%(以底物质量计),酶解时间15 min。参照单因素优化条件,对棉籽粕进行连续酶解,酶解液多肽含量为13.32 mg/mL。棉籽粕经过微波连续双酶酶解后,吸油性、起泡性、乳化性等功能性质得到改善。

Microwave -assisted enzymatic hydrolysis conditions for cottonseed meal were optimized. Through single factor experiments, the optimal microwave -assisted alkali -protease hydrolysis conditions were determined as follows ： microwave temperature 60 ℃, microwave power 500 W, enzyme dosage 5 % （based on the mass of substrate） ,time 15 min. The optimal microwave -assisted flavourzyme hydrolysis conditions were as follows： microwave temperature 60 ℃, microwave power 600 W, enzyme dosage 5% （based on the mass of substrate）, time 15 min. According to the above conditions, the cottonseed meal was continuous hydrolyzed with microwave - assisted , and the peptide content of hydrolysates was 13.32 mg/mL. Functional properties of hydrolysates were greatly improved , such as oil absorption , foaming , emulsifying.