摘要
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.
作者
关炳峰
吕凯波
张立攀
周莉
胡桂芳
平洋
杜瑞
张亚勋
罗蓓蓓
GUAN Bing-feng;LV Kai-bo;ZHANG Li-pan;ZHOU Li;HU Gui-fang;PING Yang;DU Rui;ZHANG Ya-xun;LUO Bei-bei(Henan Commerce Science Institute Co.,Ltd.,Zhengzhou 450002;School of Environmental and Biological Engineering,Wuhan Technology and Business University,Wuhan 430065;Key Technologiesand Applications of Food Safety Big Data Henan Engineering Laboratory,Zhengzhou 450002)
出处
《中国食品添加剂》
CAS
2019年第10期79-85,共7页
China Food Additives
基金
2018年度湖北省教育厅科学研究计划指导性项目立项清单红花籽粕蛋白的酶解及产物的抗氧化性研究武汉工商学院(B2018306)
关键词
蛋白酶
酶解
红花籽粕
工艺
protease
enzymatic hydrolysis
safflower seed meal
process