芝麻蛋白酶法制备工艺优化

为了提高芝麻蛋白的纯度，以脱脂芝麻粕为原料，采用超声波辅助碱提法耦合碱性纤维素酶和碱性果胶酶酶解技术制备芝麻蛋白。以芝麻蛋白纯度为指标，通过单因素实验对芝麻蛋白的提取工艺条件进行了优化。结果表明，芝麻蛋白制备的最优工艺条件为匀浆处理时间15 min、碱溶时间1.0 h、酶用量0.1%、酶处理超声功率密度0.5 W/cm²、酶解时间2.0 h,在此条件下芝麻蛋白提取率为74.8%,纯度为89.8%,与未耦合酶法提取的芝麻蛋白纯度(75.6%)相比提高了14.2百分点。综上，超声波辅助碱提法耦合酶法可以获得高纯度的芝麻蛋白。

Optimisation of the enzymatic preparation of sesame protein

To increase the purity of sesame protein, the extraction process of sesame protein from defatted sesame meal using ultrasound-assisted alkaline extraction coupled with enzyme hydrolysis with alkaline cellulase and alkaline pectinase was investigated. The purity of sesame protein was used as an index, and the extraction process conditions of sesame protein were optimized by single factor experiment. The results showed that the optimal process conditions for the sesame protein extraction were as follows: homogenization time 15 min, alkaline extraction time 1.0 h, enzyme dosage 0.1%, ultrasonic power density 0.5 W/cm2 for enzyme treatment, enzyme hydrolysis time 2.0 h. Under the optimal conditions, the extraction rate of sesame protein reached 74.8%, and the purity was 89.8%, which increased by 14.2 percentage points than the purity of sesame protein (75.6%) extracted by ultrasound-assisted alkaline extraction. In conclusion, high purity sesame protein can be obtained by the method of ultrasound-assisted alkaline extraction coupled with enzymatic method.