摘要
选择了中性蛋白酶、风味蛋白酶、碱性蛋白酶、复合蛋白酶及木瓜蛋白酶,分别按不同添加量及不同酶解时间对全脂豆粉进行了水酶法实验,考察不同蛋白酶对油脂及蛋白质提取率的影响。结果显示,不同蛋白酶的选择对油脂及蛋白质提取率具有较大影响。当碱性蛋白酶的添加量为2%(酶与底物质量比),酶解时间为4h时,油脂及蛋白质提取率最高,分别为73.08%和73.97%。
Neutural protease, flavourzyme, alcalase, compound protease and papain were chose to carry out aqueous enzymatic extraction of full soybean flour.These different proteases were used with different accession and different zymohydrolysis time in the process of aqueous enzymatic extraction in order to enhance protein.The results indicated that it was important to choose a proper protease in order to enhance the extraction yield of oil and protein. Furthermore, the extraction yield of oil and protein could reach to 73.08% and 73.97% respectively when 2% alcalase was added in the processes of aqueous enzymatic extraction for 4 hours,and it was higher than all other proteases.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第10期240-243,共4页
Science and Technology of Food Industry
关键词
大豆
蛋白酶
油脂提取率
蛋白质提取率
soybean
protease
the extraction yield of oil
the extraction yield of protein
