酶水解法制备芝麻蛋白工艺条件优化

Optimum Technological Condition for Preparation of Sesame Protein by Enzymatic Hydrolysis

[目的]对酶水解法制备芝麻蛋白工艺条件进行优化。[方法]在对芝麻蛋白溶解度研究的基础上,确定了以芝麻粕为原料,利用纤维素酶水解制备芝麻蛋白的工艺流程。在单因素试验的基础上,通过响应面分析确定纤维素酶法水解制备芝麻蛋白的最佳工艺条件。[结果]纤维素酶法水解制备芝麻蛋白的最佳工艺条件为酶用量1 200 U/g,温度为56℃,p H为5.1,酶解时间为2.4 h。在此条件下芝麻蛋白提取率为83.87%。[结论]该研究为芝麻蛋白提取探索了新的工业化生产途径。

[Objective]To optimize the technological condition for preparation of sesame protein by enzymatic hydrolysis.[Method]Experiments were made to determine about technological process of preparation of sesame protein from sesame oil meal by enzymatic hydrolysis based on the study of sesame protein’s dissolvability.The technological conditions for preparation of sesame protein by hydrolysis with cellulase were optimized by response surface based on the single factor experiment.[Result]The extraction rate of sesame protein was 83.87%under the optimal technological condition which digested with 1 200 U/g enzyme for 2.4 h at pH 5.1,56℃.[Conclusion]This study explored new industrialized production pathways for sesame protein extraction.