摘要
本文对蛋白质酶水解速率的影响作了研究。结果表明 :脱壳有利于脱脂饼粕中蛋白质的酶水解 ,水解产物的色泽较浅 ;脱溶温度超过 6 0℃ ,特别是达到 80℃～ 10 0℃时 ,蛋白质水解速率明显下降 ;粉碎粒度在 6 0～ 80目时 ,粕中蛋白质酶水解速率较高 ,且便于水解产物与渣的分离。适当的湿热处理有利于提高粕中蛋白质酶水解速率 ,在料水比为 1∶8～ 1∶10时 ,于 10 0℃处理 2 0～ 4 0min ,蛋白质的酶水解速率最大。
Effect of pretreatment on enzymic hydrolysis rate of proteins in defatted rapeseed meal were studied.Enzymic hydrolysis reaction of the proteins was promoted by dehull,producing hydrolysate of light color.The enzymic hydrolysis rate of proteins obviously decreased when desolvation temperature was over 60℃.The proteins of defatted rapeseed meal treated at 100℃ for 20-40min have the highest hydrolysis rate.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第3期27-30,共4页
Journal of the Chinese Cereals and Oils Association
基金
武汉市晨光计划 9850 0 30 73项目
