变性豆粕中蛋白质的酶水解特性的研究

Enzymatic Hydrolysis Character of Protein in Denatured Soybean Meal

变性豆粕是由大豆浸油后，经高温脱溶所得。本文以高温变性脱脂大豆粕为原料，用正交实验法对变性豆粕在蛋白酶作用下的水解特性进行了深入研究。选用国产1398中性蛋白酶为水解酶对变性豆粕进行水解，研究了变性豆粕中蛋白质溶出率随温度、pH值、时间、底物浓度及用酶量的变化规律，找到了水解变性豆粕的最佳实验条件。为生产实践提供了基础数据，该研究结果对其它蛋白质原料的水解特性研究也具有参考价值。研究结果表明：1398中性蛋白酶水解高温变性豆粕的最佳条件为：温度45℃，时间3h，底物浓度1．0％，用酶量1600u／g，pH值7．0，在此条件下，变性豆粕中蛋白质可有90．71％水解溶出。

The denatured soybean meal was hydrolyzed with No. 1398 neutral proteinase. The effects of temperaure, pH value, time, substrate concentration and enzymedosage during the hydrolysis were studied. The optimum conditions for the hydrolysis with No. 1398 neutral proteinase was resulted as follows: temperature 45 T, 3 hr, substrate concentration 1. 0%, enzyme/substrate 1600u/g. In such conditions 90. 71% of the protein in denatured soybean meal was hydrolyzed.