摘要
以菜籽粕为原料,以水解度为衡量指标,对碱性蛋白酶、酸性蛋白酶、中性蛋白酶和木瓜蛋白酶的作用进行了比较,确定采用碱性蛋白酶、酸性蛋白酶进行水解菜籽粕。考察了不同料液比对碱性蛋白酶、酸性蛋白酶酶解菜籽粕的影响,结果表明,当料液比为1∶15时,水解度可达10%。对碱性蛋白酶和酸性蛋白酶联合水解菜籽粕进行了研究。结果表明,先用2400U/g碱性蛋白酶水解2h后,再用2400U/g的酸性蛋白酶水解4h,菜籽粕的水解度为15%。
The enzymatic hydrolysis of rapeseed meal by protease was studied. Acidic protease and alkali protease were selected through dealing with rapeseed meal by different proteases. When the ratio of solid to liquid was 1 ： 15, the hydrolysis rate reached 10% when rapeseed meal was hydrolyzed using acidic protease and alkali protease, respectively. The united hydrolysis of rapeseed meal with acidic protease and alkali protease was investigated. The data showed that the adding sequence of protease affected the hydrolysis degree. The hydrolysis rate was up to 15% when the rapeseed meal was hydrolyzed by 2 400 u/g alkali protease for 2 h, and then treated by 2 400 u/g acidic protease for 4 h.
出处
《农产品加工（下）》
2006年第10期95-97,共3页
Farm Products Processing
关键词
菜籽粕
蛋白酶
水解
rapeseed meal
protease
hydrolysis
