文档介绍：水解豆粕蛋白制备复合氨基酸液的工艺研究
摘要:豆粕是优质而廉价的蛋白质、氨基酸来源,本研究以豆粕为原料,探索了优化的水解方法及水解条件制备出氨基酸含量较高的氨基酸复合液,将其用做合成氨基酸鳌合钙的原料。以充分利用豆粕为目的,通过对酸水解和酶水解的比较,在不引入杂质的情况下,利用酶水解,使水解充分得到复合氨基酸水解液。研究了水解时间、酶浓度、pH以及温度等因素对蛋白质水解度的影响.,通过L9 (43 )正交实验得到最佳水解工艺条件:温度55℃,时间5小时,,加酶量5%,%。
关键词:豆粕酶水解复合氨基酸液制备
Hydrolysis of soybean meal protein and Preparation pound Amino Acid liquid
Long yu
Abstract: Soybean meal protein is good and cheap source of protein and amino acid. In this study, soybean meal as raw materials ,Explore the optimal conditions for hydrolysis and the preparation of amino acid hydrolysis with a high level of amino plex liquid,Synthesis of its amino acid used as raw material for calcium chelate. To make full use of soybean meal for the purpose of acid hydrolysis and enzymatic hydrolysis parison, Without the introduction of impurities, the use of enzymatic hydrolysis, so that full hydrolysis of amino pound hydrolyzate.
Studied the hydrolysis time, enzyme concentration, pH and temperature on the degree of protein hydrolysis. Through L9 (34) orthogonal experiment the best hydrolysis conditions: temperature 55 ℃, time 5 hours, , enzyme amount of 5%, the hydrolysis rate was %.
Key words: Soybean meal;enzymatic pound amino acid liquid;Preparation
1 前言 1
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蛋白质的酶解机理 3
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酶制剂的筛选 4
灭酶方式 4
本课题主要研究内容和意义 4
2 材料和方法 5
实验材料和设备 5
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主要仪器和设备 5
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实验方法和步骤 5
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具体步骤 5
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总氮含量的测定 6
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水解度测定 7
3 结果和讨论 7
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、酶解温度和酶解时间对酶解液苦味的影响 11
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4结论 12
5展望 13
致谢 14
参考文献 15
1 前言
我国是世界上大豆生产和消费大国,2005年豆粕的总量达到2560万吨[1]。大豆不仅含有丰富的油脂,而且蛋白质含量也很丰富,可高达40%左右。因此,它不仅是一种油料,而且是重要的蛋白源。无论人类食用或作饲料,都是不可多得的蛋白源。大豆蛋白是一种优质蛋白,它含有人体所必需的8种氨基酸,其中尤以赖氨酸含量最高[2]。
豆粕是棉籽粕、花生粕、菜籽粕等1