畜牧与兽医2018，Vol.50Issue(4)：45-49,5.
豆粕寡肽的制备工艺
Preparation Technology of Soybean Meal Oligopeptide
摘要
Abstract
Oligopeptides from hydrolyzing soybean meal promote the absorption of the meal,increase its added value and increase the farmer's income.In this paper,soybean meal was hydrolyzed by alkaline protease and flavor protease.Hydrolysis conditions were studied based on single-factor analysis and orthogonal analysis.The results showed that the optimum conditions for alkaline protease were a solid-liquid ratio of 1 ∶ 12,pH 11,4 mL of protease,hydrolysis for 3 h at 50 ℃ and inactivation for 15 min at 85 ℃.Optimum conditions for flavor protease were pH 11,2.5 g of protease,hydrolysis for 2 h at 55 ℃.Oligopeptides were obtained by spray-drying of the hydrolyzed solution,with 72.3％ TCA-NSI and 48.5 mg/g of Lys content.关键词
豆粕/寡肽/水解/碱性蛋白酶/风味蛋白酶Key words
soybean meal/oligopeptides/hydrolysis/alcalase/flavourzyme分类
农业科技引用本文复制引用
张晓峰,王海花,潘春梅..豆粕寡肽的制备工艺[J].畜牧与兽医,2018,50(4):45-49,5.基金项目
河南省教育厅重点攻关项目(12B230018) （12B230018）
河南省高等学校重点科研项目(16A180043) （16A180043）
河南牧业经济学院科技创新团队项目 （）
河南牧业经济学院重点培育学科建设项目 （）
