水酶法提取大豆油脂过程中蛋白相对分子质量变化对油脂释放的影响.pdfVIP

※基础研究 食品科学 2012, Vol. 33, No. 05 37 隋晓楠1,2 ，江连洲1,2, * ，李 杨 1,2 ，齐宝坤1,2 ，刘 雯 1,2 (1.东北农业大学食品学院，黑龙江 哈尔滨 150030 ；2. 国家大豆工程技术研究中心，黑龙江 哈尔滨 150030) 分析对比 4 种挤压膨化工艺和 4 种蛋白酶对水酶法水解挤压膨化大豆的油得率、蛋白得率的影响，并分析 水解过程中蛋白相对分子质量的变化与油脂释放的关系。结果表明，Alcalase 2.4L 碱性蛋白酶水解膨化大豆粉 3.6h 后油脂已经被充分释放出来。水解过程中油脂释放率与蛋白性质变化的分析表明，油脂释放的状态与相对分子质量 大于70000 的蛋白质能否被水解到相对分子质量小于5000 的肽有一定的联系。水解3.5h 后近90% 易水解的大分子蛋 白被水解为相对分子质量小于5000 的肽，此时油脂已经充分释放。水解前油脂受到相对分子质量大于70000 的蛋 白的束缚，油脂释放不够完全。 挤压膨化；水酶法；蛋白相对分子质量；油脂释放 Effect of Molecular Weight Change on Oil Release during Enzyme-assisted Aqueous Extraction Process of Oil SUI Xiao-nan1,2 ，JIANG Lian-zhou1,2,*，LI Yang1,2 ，QI Bao-kun1,2 ，LIU Wen1,2 (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China； 2. National Research Center of Soybean Engineering and Technology, Harbin 150030, China) Abstract ：In this study, the yields of oil and protein obtained from 4 extrusion methods and enzymatic hydrolysis of four enzymes were compared. Meanwhile, the relationship between protein molecular weight and oil yield during enzyme-assisted aqueous extraction process (EAEP) was also explored. By using Alcalase 2.4L, oil was almost completely released after 3.6 h. The release of oil had an obvious correlation with molecular weight of the protein hydrolyzed from 70000 to 5000. After 3.5 h hydrolysis, 90% protein was hydrolyzed into peptide with molecular weight smaller than 5000. Oil cannot be released at the beginning of EAEP, due to the inhibition of protein with molecular weight larger than 70000. Key words ：extrusion ；aqueous enzymatic extraction process ；protein molecular weight ；oil release 中图分类号：TS214.2 ；TS225.13 文献标识码：A 文章编号：1002-6630(2012)05-0037-05 近些年来，由于正己烷的危