[1]陈思,张雪芳,肖琼,等.豆粕酶解及其品质改善研究[J].集美大学学报(自然版),2018,23(5):332-340.
 CHEN Si,ZHANG Xuefang,XIAO Qiong,et al.Study on Characterization Analysis and Enzymolysis of Soybean Meal[J].Journal of Jimei University,2018,23(5):332-340.
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豆粕酶解及其品质改善研究()
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《集美大学学报(自然版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第23卷
期数:
2018年第5期
页码:
332-340
栏目:
水产、食品与生物技术
出版日期:
2018-09-28

文章信息/Info

Title:
Study on Characterization Analysis and Enzymolysis of Soybean Meal
作者:
陈思1张雪芳1肖琼123陈艳红123倪辉124肖安风1234
(1.集美大学食品与生物工程学院,福建 厦门 361021;2.福建省海洋功能食品工程技术研究中心,福建 厦门 361021;3.厦门市海洋功能食品重点实验室,福建 厦门 361021;4.福建省食品微生物与酶工程重点实验室,福建 厦门 361021)
Author(s):
CHEN Si1ZHANG Xuefang1XIAO Qiong123CHEN Yanhong123NI Hui124XIAO Anfeng1234
(1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China;3.Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021,China;4.Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province,Xiamen 361021,China)
关键词:
豆粕酶解蛋白质水解度品质分析
Keywords:
soybean mealenzymolysisdegree of hydrolysischaracterization analysis
文献标志码:
A
摘要:
为充分利用豆粕资源,提高蛋白质消化率,减轻非淀粉多糖的抗营养作用,采用中性蛋白酶、酸性蛋白酶、纤维素酶和木聚糖酶4种酶制剂,以不同组合方式在自然pH值的条件下对豆粕进行酶解,逐一研究酶用量及酶解时间对豆粕品质的影响,并对pH值、蛋白质水解度、还原糖释放量和感官评价等指标进行综合分析。结果表明:添加30 U/g中性蛋白酶和 50 U/g酸性蛋白酶水解48 h后,最大蛋白质水解度达到22.7%;添加30 U/g中性蛋白酶、50 U/g酸性蛋白酶、50 U/g纤维素酶和50 U/g木聚糖酶48 h后,还原糖释放量达到最大值1.91%。
Abstract:
In order to make full use of soybean meal,improve the protein digestibility and reduce the anti?????--nutritional effects of non??????-starch polysaccharides,four exogenous enzymes(neutral protease,acid protease,cellulase,xylanase) were added to hydrolyze soybean meal in different combinations under the condition of natural pH.The effects of enzyme dosage and enzymolysis time on the quality of soybean meal were investigated and the different treatments were compared by comprehensive analysis of pH,degree of hydrolysis,release of reducing sugar and sensory evaluation.The results showed that with the addition of 30 U/g neutral protease and 50 U/g acid protease for 48 h,the maximum degree of proteolysis was 22.7%;Under the action of adding protease with 30 U/g,acid protease with 50 U/g,cellulose with 50 U/g and xylanase with 50 U/g for 48 h,the release of reducing sugar reached the maximum of 1.91%.

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更新日期/Last Update: 2018-11-08