蓖麻饼粕蛋白酶解及毒素去除工艺研究
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摘要
蓖麻饼粕经105℃烘干2 h并粉碎至40目后,采用中性蛋白酶对蓖麻饼粕蛋白进行酶解,采用响应面法对酶解工艺进行了优化。结果表明,当酶用量为6.2 IU/mg(以物料质量计)、底物浓度(物料蛋白∶水)为6.0%、温度为45℃、pH为7.4、水解3.8 h时,蓖麻蛋白水解效果较好,水解度达8.16%。经冷水浸提过滤及离心处理,所得蛋白酶解液中蓖麻碱去除率为83.19%,其他毒素未检出。该酶解工艺有效去除了蓖麻毒素,进一步拓宽了蓖麻饼粕的利用空间。
Castor meal was smashed to 40-mesh at 105 ℃ for 2 h,and hydrolyzed with neutral protease.Then response surface methodology was used for optimizing the hydrolytic conditions.The results showed that good hydrolytic effectiveness was obtained and the degree of hydrolysis(DH) reached 8.16%,under the optimal conditions of enzyme dosage 6.2 IU/mg(calculated by material quality),substrate concentration 6.0%(the rate of protein to water),temperature 45 ℃,pH 7.4 and reaction time 3.8 h.The removal rate of ricin was 83.19% and the content of other toxins was not detected in protein hydrolyzates,which was extracted by cold water and centrifuged.The enzymatic hydrolysis technology could remove ricin effectively,and further broaden the availability of castor cake meal.
Castor meal was smashed to 40-mesh at 105 ℃ for 2 h,and hydrolyzed with neutral protease.Then response surface methodology was used for optimizing the hydrolytic conditions.The results showed that good hydrolytic effectiveness was obtained and the degree of hydrolysis(DH) reached 8.16%,under the optimal conditions of enzyme dosage 6.2 IU/mg(calculated by material quality),substrate concentration 6.0%(the rate of protein to water),temperature 45 ℃,pH 7.4 and reaction time 3.8 h.The removal rate of ricin was 83.19% and the content of other toxins was not detected in protein hydrolyzates,which was extracted by cold water and centrifuged.The enzymatic hydrolysis technology could remove ricin effectively,and further broaden the availability of castor cake meal.
引文
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[2] GIONBELLI T R S,VELOSO C M,GIONBELLI M P,et al.Utilization of castor bean meal treated with calcium hydroxide,fed wet or dry,by lambs[J].Livestock science,2014,168:76-83.
[3] 刘宁,张柏林,窦全丽,等.蓖麻毒素结构及其活性检测方法研究进展[J].安徽农业科学,2018,46(18):33-35.
[4] THORNTON S L,DARRACQ M,LO J,et al.Castor bean seed ingestions:A state-wide poison control system's experience[J].Clinical toxicology,2014,52(4):265-268.
[5] 冀照君,李华,贾娟霞,等.蓖麻饼粕中有效成分的开发利用前景[J].安徽农业科学,2015,43(32):170-171,174.
[6] 苏雅拉图,王雪珊,韩玉萍,等.蓖麻饼粕提取干酪素及制胶初探[J].内蒙古民族大学学报(自然科学版),2017,32(3):215-219.
[7] 任春燕,卜登攀,王加启,等.脱毒蓖麻粕对奶牛瘤胃发酵和营养物质消化的影响[J].甘肃农业大学学报,2014,49(1):15-20.
[8] 杨明冠,李贞景,李建军,等.蓖麻油浸提同步蓖麻饼粕脱毒技术的研究[C]//中国食品科学技术学会第十三届年会论文集.北京:中国食品科学技术学会学术部,2016:452-453.
[9] 张树军,狄建军,白靓,等.蓖麻饼粕的脱毒及综合开发利用[J].内蒙古民族大学学报(自然科学版),2011,26(5):549-551.
[10] 于丽娜,许婷婷,张玉凤,等.蓖麻限制性酶解蛋白功能特性和抗氧化活性研究[J].食品安全质量检测学报,2015,6(6):2188-2194.
[11] 穆莎茉莉,陈永胜,黄凤兰,等.水洗法去除蓖麻饼粕中蓖麻碱工艺优化[J].食品工业科技,2013,34(7):239-242.
[12] 赵新淮,冯志彪.大豆蛋白水解物水解度测定的研究[J].东北农业大学学报,1995,26(2):178-181.
[13] 徐勤,葛向阳,刘建峰.甲醛法测大豆蛋白水解度的改进[J].饲料工业,2008,29(5):46-47.
[14] ALDER-NISSEN J.Enzymatic hydrolysis of food protein[M].London:Elsevier Applied Science Publishers,1986:12-14.
[15] 苏雅拉图,陈宇杰,穆莎茉莉,等.蓖麻饼粕提取氨基酸及酸水解法优化初探[J].食品工业科技,2014,35(3):192-194,198.
[16] 叶锋,王德润.蓖麻毒素的毒性和毒素的分离及检测方法[J].中国油料作物学报,2004,26(1):89-93.
[17] 王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003.
[18] JOGLEKAR A M,MAY A T.Product excellence through design of experiments[J].Cereal foods word,1987,32(12):857-868.
[19] 窦屾,廖永红,杨春霞,等.微波预处理对脱脂豆粕蛋白水解度的影响[J].食品科学,2012,33(2):119-123.