摘要
以高温豆粕为原料,以水解度和滋味稀释因子为指标,比较了内切酶(木瓜蛋白酶、中性蛋白酶、碱性蛋白酶、菠萝蛋白酶、胰蛋白酶)的酶解效果,筛选出最佳内切酶,为中性蛋白酶。通过单因素试验考察其添加量、酶解pH和酶解时间3个因素对豆粕蛋白水解度和滋味稀释因子的影响;在此基础上,通过L9(34)正交试验优化了中性蛋白酶酶解高温豆粕的酶解工艺,即添加量7500 U/g、pH 5.8、酶解时间5 h,在此条件下水解度为31.16%。此次试验为高温豆粕高值化利用奠定理论基础。
High temperature soybean meal was hydrolyzed by endoenzyme including papain,neutrase,alcalase,bromelain and trypsin.Their hydrolysis effects were compared,with degree of hydrolysis(DH)and taste dilution analysis(TD)as indexes.It is determined that the optimal protease is neutrase.The effects of 3 factors including enzyme concentration,pH and hydrolyzing time on DH and TD were studied.Based on the single factor test,the L9(34)orthogonal test was used to optimize the enzymatic hydrolysis process.The DH in neutrase hydrolysate reached 31.16%,with the following conditions which were enzyme concentration 7500 U/g,pH 5.8 and hydrolyzing time 5 h.This study laid a theoretical foundation for the high-quality utilization of high-temperature soybean meal.
作者
范海茹
李京
许斌
李淑英
王凤忠
FAN Hairu;LI Jing;XU Bin;LI Shuying;WANG Fengzhong(Institute of Food Science and Technology CAAS,Beijing 100193;Henan University of Animal Husbandry and Economy,School of Food and Biological Engineering,Zhengzhou 450046)
出处
《食品工业》
CAS
北大核心
2020年第6期64-67,共4页
The Food Industry
基金
大豆产业技术体系(CARS-04-PS29)
典型农产品品质指标体系构建与特征性指标筛选验证项目(GJFP2019043)。
关键词
高温豆粕
蛋白酶
正交试验
水解度
滋味稀释分析
high temperature soybean meal
protease
orthogonal experiment
degree of hydrolysis
taste dilution analysis
