复合酶提取豆粕多糖的工艺研究

doi:10.19640/j.cnki.jtau.2022.02.006

天津农学院学报 ›› 2022, Vol. 29 ›› Issue (2): 27-31.doi: 10.19640/j.cnki.jtau.2022.02.006

复合酶提取豆粕多糖的工艺研究

魏雅婷^1,2, 张进³, 潘静⁴, 李照杰¹, 杨红澎^{1,通信作者}

1.天津农学院农学与资源环境学院,天津 300392;
2.天津师范大学生命科学学院,天津 300387;
3.农业农村部乳品质量监督检验测试中心,天津 300381;
4.赤峰海关综合技术服务中心,内蒙古赤峰 024055

收稿日期:2020-10-16 出版日期:2022-06-30 发布日期:2022-07-05
通讯作者: 杨红澎（1974—）,男,副教授,博士,研究方向：植物及食用菌次生代谢产物的分离鉴定研究。E-mail：yanghongpeng2003@163.com。
作者简介:魏雅婷（1997—）,女,硕士在读,研究方向：肿瘤细胞周期分子调控机制。E-mail：weiyating_971203@126.com。
基金资助:
天津市蔬菜产业技术体系创新团队资助项目（ITTVRS2017015）; 天津市科技计划项目（20ZYCGSN00390）; 天津农学院大学生创新创业训练计划项目（201810061219）

Study on extraction technology of soybean meal polysaccharide by compound enzyme

Wei Yating^1,2, Zhang Jin³, Pan Jing⁴, Li Zhaojie¹, Yang Hongpeng^{1,Corresponding Author}

1. College of Agronomy and Resource Environment, Tianjin Agricultural University, Tianjin 300392, China;
2. College of Life Sciences, Tianjin Normal University, Tianjin 300387, China;
3. Dairy Product Quality Supervision, Inspection and Testing Center of Ministry of Agriculture and Rural Affairs, Tianjin 300381, China;
4. Chifeng Customs Comprehensive Technical Service Center, Chifeng 024055, Inner Mongolia Autonomous Region, China

Received:2020-10-16 Online:2022-06-30 Published:2022-07-05

摘要/Abstract

摘要： 通过单因素试验考察了果胶酶、纤维素酶、木瓜蛋白酶和中性蛋白酶对豆粕中可溶性大豆多糖提取效果的影响,并考察了两两组合及3种酶组合之后酶的最佳用量。结果表明：1.5%果胶酶和4.5%纤维素酶提取大豆多糖的得率最高,0.5%木瓜蛋白酶和3.0%中性蛋白酶去除蛋白的效果最好;将果胶酶分别与木瓜蛋白酶、中性蛋白酶以1.5∶0.5和1.5∶3.0的比例混合,纤维素酶分别与木瓜蛋白酶、中性蛋白酶以4.5∶0.5和4.5∶3.0的比例混合,得出两两组合酶中果胶酶与木瓜蛋白酶、中性蛋白酶在3.5%和1.0%用量下效果较佳;将纤维素酶与这两种组合酶分别以4.5∶3.5和 4.5∶1.0比例混合,得到纤维素酶与果胶酶和中性蛋白酶3种复合酶为最佳组合,用量为5.0%,多糖得率为24.21%,蛋白残留2.29%。此研究结果可为后续复合酶提取豆粕多糖的工艺研究提供了一定的理论依据。

关键词: 豆粕多糖, 复合酶提取法, 最佳用量, 工艺研究

Abstract: In this study, the effects of pectinase, cellulase, papain and neutral protease on the extraction of soluble soybean polysaccharide from bean curd were investigated by single factor method, and then the optimal amount of enzyme was investigated after the combination of two enzymes and three enzymes. The results showed that 1.5% pectinase and 4.5% cellulase had the best effect on soybean polysaccharide extraction, and 0.5% papain and 3.0% neutral protease had the best effect on protein removal. The ratio of pectinase and papain was 1.5∶0.5, and the ratio of pectinase and neutral protease was 1.5∶3.0. The mixture of cellulase and papain was 4.5∶0.5, and that of cellulase and neutral protease was 4.5∶3.0. The results showed that the effect of pectinase and papain was better at the dosage of 3.5%, and that of pectinase and neutral protease was 1.0%. The cellulase was mixed with the above composite enzyme at the ratio of 4.5∶3.5 and 4.5∶1.0, respectively. The results showed that complex enzyme of cellulase, pectinase and neutral protease was the best, the dosage was 5.0%, the polysaccharide yield was 24.21%, and the protein residue was 2.29%. The optimal amount of complex enzyme will provide a theoretical basis for the subsequent extraction of soybean meal polysaccharide by complex enzyme.

Key words: soybean meal polysaccharide, compound enzyme extraction, optimal dosage, process research

中图分类号:

魏雅婷, 张进, 潘静, 李照杰, 杨红澎. 复合酶提取豆粕多糖的工艺研究[J]. 天津农学院学报, 2022, 29(2): 27-31.

Wei Yating, Zhang Jin, Pan Jing, Li Zhaojie, Yang Hongpeng. Study on extraction technology of soybean meal polysaccharide by compound enzyme[J]. Journal of Tianjin Agricultural University, 2022, 29(2): 27-31.

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: http://xuebao.tjau.edu.cn/CN/10.19640/j.cnki.jtau.2022.02.006

http://xuebao.tjau.edu.cn/CN/Y2022/V29/I2/27

参考文献

[1] 张振山,叶素萍,李泉,等. 豆渣的处理与加工利用[J]. 食品科学,2004,25(10):400-406.
[2] 何玉红. 豆渣中水溶性大豆多糖的提取及其在面包中的应用[D]. 合肥:合肥工业大学,2007.
[3] 高金燕. 豆渣的营养与药用价值[J]. 中国食物与营养,2003(11):49-50.
[4] 闵翔宇,马梓涵,罗昇宇,等. 豆渣的利用现状及应用研究进展[J]. 动物营养,2019(5):17-19.
[5] 韩晴,李军国,蔡云霞,等. 不同来源水溶性大豆多糖功能特性及基本结构的比较研究[J]. 食品安全质量检测学报,2020,11(9):188-195.
[6] 桂雨豪,郭蔼明,杨锦杰,等. 从豆渣中提取水溶性大豆多糖的工艺优化研究[J]. 中国酿造,2015,34(9):71-74.
[7] 于培玲. 水溶性大豆多糖的提取、纯化及其结构性质的测定研究[D]. 广州:华南理工大学,2018.
[8] 何喜珍,牛延宁,金明飞,等. 不同分子量大豆多糖的表征和抗氧化研究[J]. 大豆科学,2016,35(5):805-809.
[9] 范文奇,要志宏,申丽媛,等. 豆粕多糖的酶法提取工艺研究[J]. 中国调味品,2017,42(5):65-68,83.
[10] 田瑞红,江连洲,胡少新,等. 超声波酶法提取豆渣中水溶性多糖条件的优化[J]. 食品工业科技,2011,32(11):305-308.
[11] 崔旭兰,陈锦桃,何杜朋,等. 不同提取方法对银杏叶多糖含量的影响[J]. 广州中医药大学学报,2019,36(1):115-118.
[12] 司华静,齐军茹,杨晓泉,等. 可溶性大豆多糖的提取及对蛋白的稳定作用[J]. 食品工业科技,2007,28(10):116-117.
[13] 韩伟,马婉婉,骆开荣. 酶法提取技术及其应用进展[J]. 机电信息,2010(17):15-18.
[14] 余炳锋,黎锦碧,李忠芳,等. 木瓜蛋白酶水解大豆豆渣的工艺优化研究[J]. 轻工科技,2018,34(11):21-23.
[15] 张庆增. 复合酶法提取当归多糖及其生物活性研究[D]. 长春:吉林大学,2006.
[16] 羿庆燕,崔福顺,华晶忠,等. 纤维素酶法提取大豆多糖的工艺研究[J]. 延边大学农学学报,2010,32(2):119-124.

复合酶提取豆粕多糖的工艺研究

Study on extraction technology of soybean meal polysaccharide by compound enzyme

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 0

编辑推荐

Metrics

本文评价