摘要
为有效降低烟叶中的蛋白质含量,提高烟叶品质,设计正交试验对中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶复配,采用近红外分析法测定各复配方案处理后的烟叶蛋白质含量;评价各方案处理组烟叶的感官质量,对所得结果进行正交试验极差分析,进一步通过SDS-PAGE电泳检测验证优选方案处理效果,得到中性蛋白酶、木瓜蛋白酶、菠萝蛋白酶的最适添加比例分别为烟叶质量的0.5,0.1,0.5 g·kg^(-1)。用此复合蛋白酶制剂处理烟叶,可使蛋白质含量降低13.00%,烟叶评吸总分提升1.75分,杂气减少,余味有所改善,整体感官质量得到明显提升。
In order to reduce the protein content and improve the quality of tobacco leaves, different proportions of compound proteinase （neutral proteinase, papaya proteinase and pineapple proteinase） were investigated by designing orthogonal experiment. Protein contents of tobacco leaves treated by different compound proteinase were first detected by near infrared analysis. Based on the orthogonal range analysis and sensory evaluation of different treatments, SDS - PAGE electrophoresis was further used to get the optimal treatment. The results showed that the optimum compound proteinase was composed of 0.5 g · kg^-1 neutral proteinase, 0.1 g · kg^-1 papaya proteinase and 0.5 g · kg^-1 pineapple proteinase based on the weight of treated tobacco leaves. By treating with the optimum compound proteinase, the protein of tobacco was decreased by 13.00%. The sensory evaluation results showed that, after being treated with compound proteinase, the total score was increased by 1.75 points, the offensive odor of tobacco was reduced, the after taste of tobacco was improved, and the overall sensory quality was significantly improved.
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2016年第5期683-687,695,共6页
Journal of Henan Agricultural University
基金
国家自然科学基金项目(31570108)
河南中烟科技创新项目(YN2014046)
