降低烟叶中蛋白质含量的研究

Study on Teducing on Reducing the Content or Protein in Tobacco

烟叶中的蛋白质是一种不利于烟草燃吸质量的化学成分。研究采用酶解的方法来降低烟叶中蛋白质的含量。经对不同种类蛋白酶在一定条件下的比较试验，结果表明：中性蛋白酶对烟叶中蛋白质的降解作用最为明显；中性蛋白酶的用量为１２０ｕ／ｇ，在４５℃、烟叶水分为２５％、作用时间为４ｈ的条件下，可降解烟叶中蛋白质１２％左右；烟叶的燃吸质量得到明显改善。

The ways of enzymatic degradation of protein in tobacco was studied and the activities of various prloteinases under given conditions were compared. The results showed that the neutral proteinase was the most effective enzyme for reducing the Protein in tobacco among the proteinases used. Under the conditions of 120u/g, temperature 45℃, the moisture content 25%, and time of enzymatic degradation 4 hours, the neural proteinase could degrade about 12% protein in tobacco and thus the flavor of tobacco smoking was improved significantly.