酶解工艺对红花籽粕酶解液产物及特性的影响

Effect of Enzymatic Hydrolysis Technology on Product and Characteristics of Safflower Seed Meal Hydrolysate

以红花籽粕为原料,采用不同酶解工艺获得酶解产物,分析了酶解液游离氨基氮、水溶性蛋白、乳化性、乳化稳定性和抗氧化性;结果表明:2.5 g红花籽粕在50 mL pH 6.5 PBS、4 800 U/g木瓜蛋白酶条件下, 55℃超声处理20 min,酶解2 h后各项指标较好,此时酶解液游离氨基氮含量为535.52μg/mL,可溶性蛋白含量为58.74 mg/mL,乳化性为1.26 m2/g,乳化稳定性为162.77 min,还原力为0.054±0.007, DPPH自由基清除率达(54.02±2.8)%,羟自由基清除率达(35.16±1.4)%。该试验为进一步开发红花籽粕资源提供技术参考。

Enzymatic hydrolysis products were obtained from safflower seed meal by different enzymatic hydrolysis processes. The free amino nitrogen, water-soluble protein, emulsifying property, emulsifying stability and antioxidant properties of the enzymatic solution were analyzed. The results showed that 2.5 g of erythrocyte seed meal was treated with 50 mL of ph 6.5 PBS and 4 800 U/g of papain under ultrasonic treatment at 55 ℃ for 20 min, and the indexes were better after enzymatic hydrolysis for 2 h. At this time, the content of free amino nitrogen in the enzymatic hydrolysis solution was 535.52 g/m L, the content of soluble protein was 58.74 mg/mL, the emulsification was 1.26 m2/g, the emulsification stability was 162.77 min, the reducing power was 0.054±0.007, the DPPH radical scavenging rate was(54.02±2.8) %, and the hydroxyl radical scavenging rate was(35.16±1.4) %. This experiment provided technical reference for further development of safflower seed meal resources.