食品科学 ›› 2009, Vol. 30 ›› Issue (13 ): 136-139.doi: 10.7506/spkx1002-6630-200913032

• 基础研究 • 上一篇    下一篇

Na2SO3 对碱性蛋白酶水解菜籽粕产物的功能性质的影响

严梅荣,王丹丹,鞠兴荣   

  1. 南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室
  • 收稿日期:2009-03-27 出版日期:2009-07-01 发布日期:2010-12-29
  • 通讯作者: 严梅荣
  • 基金资助:

    国家“863”计划项目(2007AA10Z331);江苏省高校科研成果产业推进工程项目(JHB06-12)

Effects of Added Sodium Sulfite on Alcalase-catalyzed Hydrolysis Rate of Rapeseed Meal and Functional Properties of Hydrolysis Product

YAN Mei-rong,WANG Dan-dan,JU Xing-rong   

  1. College of Food Science and Engineering, Key Laboratory of Quality Control and Deep-Utilization of Grain and Oils, Nanjing University
    of Finance and Economics, Nanjing 210003, China
  • Received:2009-03-27 Online:2009-07-01 Published:2010-12-29
  • Contact: YAN Mei-rong

摘要:

采用碱性蛋白酶Alcalase 水解菜籽粕制取菜籽粕蛋白多肽,研究酶解时添加Na2SO3对酶解反应速率和菜籽粕蛋白水解物的功能性质的影响。结果表明添加Na2SO3 时Alcalase 水解菜籽粕蛋白反应120min的水解度为未添加的1.6 倍,但是添加亚硫酸钠的蛋白水解物的乳化性、起泡性和泡沫稳定性均小于未添加的,这可能是因为添加亚硫酸钠的蛋白水解物的水解度高所造成的。超滤和透析能够提高蛋白水解物的吸油性和泡沫稳定性。

关键词: 菜籽粕, 蛋白酶, 亚硫酸钠, 水解度, 功能性质

Abstract:

As a reducer, sdium sulfite can cleave the protein disulfide bonds and enhance the functional properties of protein. In the present study, rapeseed meal was hydrolyzed by Alcalase in the presence of sdium sulfite. The effects of sodium sulfite on the proteolysis rate and the functional properties of the hydrolysates were investigated. Results showed that the degree of hydrolysis (DH) at 120 min with the addition of sodium sulfite was 1.6 times of that in the absence of sodium sulfite. However, the emulsifying capacity, foaming capacity and foaming stability of the hydrolysates were decreased by the addition of sodium sulfite, which may be caused by the higher DH. On the other hand, the oil adsorption and foaming stability of the hydrolysates could be increased by ultrafiltration and diafiltration.

Key words: rapeseed, protease, sodium sulfite, degree of hydrolysis, functional properties

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