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本文对蛋白质酶水解速率的影响作了研究。结果表明 :脱壳有利于脱脂饼粕中蛋白质的酶水解 ,水解产物的色泽较浅 ;脱溶温度超过 6 0℃ ,特别是达到 80℃～ 10 0℃时 ,蛋白质水解速率明显下降 ;粉碎粒度在 6 0～ 80目时 ,粕中蛋白质酶水解速率较高 ,且便于水解产物与渣的分离。适当的湿热处理有利于提高粕中蛋白质酶水解速率 ,在料水比为 1∶8～ 1∶10时 ,于 10 0℃处理 2 0～ 4 0min ,蛋白质的酶水解速率最大。
This article studies the effect of protease hydrolysis rate. The results showed that the shelling was beneficial to the enzymatic hydrolysis of protein in degreased cake, and the color of hydrolyzate was light. The rate of proteolysis decreased obviously when the desolvation temperature was over 60 ℃, especially at 80 ℃ ~ At 60 ~ 80 mesh, the rate of protease hydrolysis in meal is high, and it is convenient for the separation of hydrolyzate and residue. Appropriate wet heat treatment is beneficial to increase the rate of protease hydrolysis in meal. When the material water ratio is 1: 8 ~ 1:10, the enzymatic hydrolysis rate of protein is the highest at 20 ℃ for 20 ~ 40min.