亚临界芝麻饼粕中糖类与蛋白质的综合利用研究

为充分利用亚临界芝麻饼粕中糖类和蛋白质,以可溶性糖质量浓度和产率为考察指标,选择最佳工具酶酶解芝麻饼粕中的糖类,在单因素试验基础上,采用响应面试验对酶解工艺条件进行优化,制备可溶性糖,随后利用碱提酸沉法从酶解后的芝麻饼粕中提取芝麻蛋白质。结果表明,酶解制备可溶性糖的最佳工艺条件为:采用α-淀粉酶与纤维素酶(酶活力之比为1∶1)组成的复合酶、酶解温度37.0℃、酶解时间2.5 h、pH值5.0、料液比5%、加酶量69.4 U/g,芝麻中可溶性糖产率达86.8%。在pH值10.5、温度45℃、料液比5.6%、酶解时间20 min的工艺条件下,对酶解后得到的芝麻饼粕沉淀采用碱提酸沉法提取蛋白质,蛋白质的提取率为41.2%,纯度为86.5%。以上研究证实,酶解结合碱提酸沉可以实现芝麻饼粕中糖类与蛋白质的综合利用,为亚临界芝麻饼粕的综合开发开辟了新的途径。

Comprehensive Utilization of Carbohydrates and Protein in Subcritical Sesame Meal

In order to make full use of carbohydrate and protein in the subcritical sesame meal,the optimal tool enzyme hydrolyzing carbohydrate of sesame meal was chosen through the evaluation indexes of mass concentration and yield of soluble sugar,then optimum conditions of enzymatic hydrolysis of carbohydrate were determined by means of response surface methodology after single factor analysis.Subsequently,sesame protein was separated from the residue originating from preparation of soluble sugar by alkali extraction and acid precipitation.The results showed that the optimal enzymatic hydrolysis conditions were as follows,the complex enzyme was composed of a-amylase and cellulose (the enzyme activity ratio of amylase to cellulose was 1:1),reaction temperature was 37.0 ℃,reaction time was 2.5 h,pH value was 5.0,solid-liquid ratio was 5％,and enzyme dosage was 69.4 U/g.Under these conditions,the yield of soluble sugar was 86.8％.The extraction rate and purity of sesame protein were 41.2％ and 86.5％ respectively,under the conditions of pH value 10.5,reaction temperature 45 ℃,reaction time 20 min and solid-liquid ratio 5.6％.It could be concluded that comprehensive utilization of carbohydrate and protein in sesame meal was realized by combination of enzymatic hydrolysis and alkali extraction and acid precipitation,which established the new method for comprehensive exploitation of subcritical sesame meal.