二次旋转组合法优化酶解胡麻籽粕蛋白工艺研究

Optimization of Enzymatic Hydrolysis of Flaxseed Meal Protein by Two Rotation Combination Method

以胡麻籽粕蛋白粉为原料分别采用碱性蛋白酶、胰蛋白酶、木瓜蛋白酶、复合蛋白酶、风味蛋白酶和中性蛋白酶对胡麻籽粕蛋白进行酶解以水解度和可溶性氮含量为指标对酶制剂进行筛选。通过单因素及二次旋转组合设计试验以水解度为指标,获取最佳酶解工艺。结果表明,碱性蛋白酶与风味蛋白酶对胡麻籽粕蛋白的酶解效果较好,胡麻籽粕蛋白的最佳酶解工艺为:碱性蛋白酶作用底物浓度30%,碱性蛋白酶作用时间4.5 h,碱性蛋白酶添加量35 000 U,风味蛋白酶添加量3 000 U,风味蛋白酶作用时间3.5 h。

It was to flax seed meal protein powder as raw material by alkaline protease, trypsin, papain, protease, flavor protease and neutral protease enzyme of flax seed meal protein solution, with the degree of hydrolysis and soluble nitrogen content as index of enzyme screening. Through the single factor and two times rotation combination design experiment, the hydrolysis degree was taken as the index to obtain the best enzymolysis process. The results showed that the alkaline protease and flavorzyme of flax seed meal protein enzymolysis effect were better, the best enzyme of flaxseed meal protein hydrolysis process for alkaline protease substrate concentration 30%, alkaline protease action time 4.5 h, alkaline protease 35 000 U, flavour protease dosage 3 000 U, flavoursome time 3.5 h.