蛋白酶酶解红花籽粕的工艺条件研究

Study on the technological conditions of enzymatic hydrolysis of safflower seed meal by protease

研究了蛋白酶酶解红花籽粕的工艺条件。首先研究了超声处理前后对木瓜蛋白酶、胰蛋白酶和枯草芽孢杆菌中性蛋白酶的酶活力的影响,结果表明,经超声处理对蛋白酶酶活力影响最大的是木瓜蛋白酶,酶活力提高了2.95倍。然后采用单因素和正交试验,确定最佳的工艺条件:超声时间10min,超声温度65℃,pH6.5,酶用量1.9%,在此条件下,水解度为51.1%,还原力的吸光度值为0.428。

The hydrolysis process conditions of safflower seed meal by protease were studied. First, the effects of ultrasound treatment on the enzyme activity of papain, trypsin and bacillus subtilis neutral protease were studied. The results showed that the enzyme activity of papain was most affected by ultrasound treatment, and the enzyme activity was increased by 2.95 times. And then single factor and orthogonal test was carried out, the optimum technological conditions were : 10 min ultrasonic time, ultrasonic temperature 65 ℃, pH6.5, enzyme dosage of 1.9%, under these conditions, the degree of hydrolysis was 51.1%, reducing power of absorbance value was 0.428.