食品科学2012，Vol.33Issue(2)：119-123,5.
微波预处理对脱脂豆粕蛋白水解度的影响
Effect of Microwave Pre-treatment on Degree of Hydrolysis of Defatted Soybean Meal Protein
摘要
Abstract
In order to obtain high degree of hydrolysis（DH）,defatted soybean flour was subjected to different microwave pretreatments and enzymatic hydrolysis.Under the same condition of enzymatic hydrolysis,the effect of microwave pretreatment on DH of defatted soybean flour protein was explored.The results showed that the optimal microwave pre-treatment process parameters were substrate concentration of 2%,microwave power of 414 W,microwave treatment temperature of 79.6 ℃ and microwave treatment time of 111 s.After enzymatic hydrolysis by alcalase,the DH of soybean flour protein was up to 30.46%,which revealed an enhancement of 18.45% compared the samples without microwave pre-treatment.Therefore,microwave treatment is a very effective pre-treatment method for enhancing the hydrolysis efficiency of defatted soybean flour.关键词
豆粕/微波预处理/酶解/水解度Key words
defatted soybean flour/microwave pre-treatment/enzymatic hydrolysis/degree of hydrolysis（DH）分类
轻工纺织引用本文复制引用
窦屾,廖永红,杨春霞,徐曼..微波预处理对脱脂豆粕蛋白水解度的影响[J].食品科学,2012,33(2):119-123,5.基金项目
“十二五”国家科技支撑计划项目（2011BAD23B01 （）
2011BAC11B06） （）
