CAJ | 학술논문

以脱脂菜籽粕为原料,利用微波辅助技术,对碱性蛋白酶和风味蛋白酶分步酶解菜籽粕蛋白的工艺进行了研究.结果表明,在最适微波条件下(碱性蛋白酶的微波温度46 ℃,风味蛋白酶50 ℃,微波功率均为500 W),碱性蛋白酶加酶量9 000 U/g,酶解3 min,风味蛋白酶加酶量37.5 LAPU/g,酶解13 min,得到的酶解产物的水解度为50.94%,氮收率为96%,多肽得率34.45%,氮溶指数84.22%,三氯乙酸氮溶指数77.90%.凝胶柱层析法分析表明,酶解产物为大量相对分子质量在1 000 Da的短肽.
이탈지채자박위원료,이용미파보조기술,대감성단백매화풍미단백매분보매해채자박단백적공예진행료연구.결과표명,재최괄미파조건하(감성단백매적미파온도46 ℃,풍미단백매50 ℃,미파공솔균위500 W),감성단백매가매량9 000 U/g,매해3 min,풍미단백매가매량37.5 LAPU/g,매해13 min,득도적매해산물적수해도위50.94%,담수솔위96%,다태득솔34.45%,담용지수84.22%,삼록을산담용지수77.90%.응효주층석법분석표명,매해산물위대량상대분자질량재1 000 Da적단태.
The step enzymatic hydrolysis process assisted with microwave of rapeseed meal was studied by Alcalase and Flavourzyme to prepare rapeseed peptides.The results showed that under the optimum conditions,the optimum conditions were determined that the microwave power for the two protases was 500 W,and the microwave temperature was 46 ℃ for Alcalase and 50 ℃ for Flavourzyme;the enzyme dosage was 9 000 U/g for Alcalase and 37.5 LAPU/g for Flavourzyme,and the hydrolysis time was just 3 min for Alcalase and 13 min for Flavourzyme.Under the optimum conditions,the analysis of gel permeation chromatography proved the relative molecular weight of main hydrolysate was 1 000 Da.