FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 244-248.doi: 10.7506/spkx1002-6630-201013056

• Bioengineering • Previous Articles     Next Articles

Ultrasonic-assisted Stepwise Enzymatic Hydrolysis of Rapeseed Meal Protein and Screening of Enzymes

ZHU Jun-wang1,JU Xing-rong1,*,WANG Li-feng1,2,YUAN Jian1,HE Rong1,2   

  1. 1. College of Food Science and Engineering,Nanjing University of Finance and Economics, Key Laboratory of Grain and Oils Quality
    Control and Deep-utilizing Technology of Jiangsu Province, Nanjing 210003, China;2. School of Food Science and Technology,
    Jiangnan University, Wuxi 214122, China
  • Received:2010-01-25 Revised:2010-05-22 Online:2010-07-01 Published:2010-12-29
  • Contact: JU Xing-rong1,*, E-mail:xingrongju@163.com

Abstract:

In this study, rapeseed meal protein prepared by reverse micelles extraction was sequentially hydrolyzed with two enzymes under ultrasonic assistance. Papain, protamex, alcalase, flavourzyme and trypsin were used to comprise 6 pairwise combinations for two-step hydrolysis of rapeseed meal protein. The hydrolysis efficacy of each combination was assessed using degree of hydrolysis (DH), trichloroacetic acid nitrogen-solution index (TCA-NSI), peptide yield and molecular weight distribution. The sequential hydrolysis with papain followed by flavourzyme or with trypsin followed by flavourzyme presented higher DH and peptide yield and the corresponding products both contained less small peptides.

Key words: rapeseed peptide, ultrasonic, stepwise enzymatic hydrolysis, enzyme screening

CLC Number: