酶法水解植物蛋白

以豆粕为原料 ,对蛋白酶水解植物蛋白的条件进行了研究。在酶解反应中 ,各因素对酶解作用的影响大小顺序是 :酶解时间 >p H值 >酶用量 >酶解温度。酶解反应的最适作用条件为 :温度 4 5℃、p H5.0和酶用量 30 0 0 u/ g。豆粕的水解度随时间的延长而增大 ,在4 5℃、p H5.0和 30 0 0 u/ g的条件下 ,水解豆粕 8h,水解产物的氮收率和水解度分别 55.4 6%和4 3.0 4 %。在同样条件下 ,水解油菜饼 ,水解产物氮收率和水解度分别为 57.59%和 4 4 .65%。

Study on the Protease Hydrolysis Conditions of Defatted Vegetable Protein

In this paper the defatted soybean flour was utilized as raw material and its optimum hydrolysis conditions of acid protease were determined by orthogonal design test The optimal conditions for enzymatic hydrolysis of defatted soybean flour were pH50,45℃ and 3000u/g of the concentration of acid proteaseThe degree of hydrolysis(DH) became large with hydrolysis time's increasingThe nitrogen recovery and the DH of hydrolyslate produced by hydrolysis of 45℃,pH50 and 3000u/g for 8h was 5546% and 43038 respectivelyAnd the same to rape cake was 5759% and 4465%,respectively