蛋白酶法制备芝麻饼粕蛋白质的工艺研究

Enzymatic preparation of protein from sesame cake

摘要: 以脱脂后的芝麻饼粕为原料,采用酶法提取法制备芝麻饼粕蛋白质。在单因素实验的基础上,通过正交实验确定蛋白酶法制备芝麻饼粕蛋白质最佳工艺条件为:酶解时间45min,p H9,酶解温度50℃,加酶量4000U/g,液料比20∶1。在此最佳条件下,芝麻饼粕蛋白质提取率为80.12%。所得产品蛋白质含量为67.89%。

Abstract: The technical parameters of protein extracting from industrial sesame cake by means of alkaline proteinase method extraction were established. After single factor tests and orthogonal test,the optimum parameters of alkaline proteinase method were as follows: hydrolysis time 45 min,p H9,hydrolysis temperature50℃,enzyme does 4000 U / g,solvent / meal ratio 20∶1,and the extraction rate of sesame cake protein was 80.12%.The content of sesame cake protein was 67.89%.