| 郑美玉1，张天宇1，黄小雪1，宁艺瑄1，王澍2，何东平1,2,3，
雷芬芬1,3，周力1,3.蛋白酶酶解对芝麻酱稳定性的影响[J].中国油脂,2025,50(10):.[ZHENG Meiyu1, ZHANG Tianyu1, HUANG Xiaoxue1, NING Yixuan1,
WANG Shu2, HE Dongping1,2,3, LEI Fenfen1,3, ZHOU Li1,3.Effect of protease hydrolysis on the stability of sesame paste[J].China Oils and Fats,2025,50(10):.] |
| 蛋白酶酶解对芝麻酱稳定性的影响 |
| Effect of protease hydrolysis on the stability of sesame paste |
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出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240217 |
| 中文关键词: 芝麻酱 蛋白酶 稳定性 酶解条件 |
| 英文关键词:sesame paste protease stability enzymatic hydrolysis condition |
| 基金项目:湖北省科技厅青年科技人才培养项目（2025DJA027）；国家市场监督管理总局重点实验室（食用油质量与安全）开放研究基金资助（SYYKF202306）；国家市场监管总局项目（2023MK151） |
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| Author Name | Affiliation | | ZHENG Meiyu1, ZHANG Tianyu1, HUANG Xiaoxue1, NING Yixuan1,
WANG Shu2, HE Dongping1,2,3, LEI Fenfen1,3, ZHOU Li1,3 | 1.Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation,
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023,
China
2.Wuhan Institute for Food and Cosmetic Control, Wuhan 430023, China
3.Key
Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, College of
Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
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| 中文摘要: |
| 旨在提高芝麻酱的稳定性，为芝麻酱产业发展奠定理论基础，以芝麻酱离心析油率和酸值为考察指标，通过单因素实验对蛋白酶酶解芝麻酱过程中的木瓜蛋白酶与中性蛋白酶质量比、酶添加量、酶解温度和酶解时间进行考察，并结合正交实验获得最优酶解工艺条件。结果表明：芝麻酱酶解最优工艺条件为木瓜蛋白酶与中性蛋白酶质量比3∶ 1、酶添加量7%、酶解温度55 ℃、酶解时间45 min，在最优工艺条件下芝麻酱的离心析油率为21.80%，酸值（KOH）为0.32 mg/g，与未经酶解处理的芝麻酱相比，酶解芝麻酱的稳定性得到提升。综上，蛋白酶酶解可提高芝麻酱的稳定性。 |
| 英文摘要: |
| In order to improve the stability of sesame paste and lay a theoretical foundation for the development of the sesame paste industry, taking the centrifugal oil separation rate and acid value of sesame paste as the indexes, the mass ratio of papain to neutral protease, enzyme dosage, enzymatic hydrolysis temperature and enzymatic hydrolysis time in the enzymatic hydrolysis of sesame paste by protease were studied through single factor experiments, and the optimal enzymatic hydrolysis conditions were obtained by combining with orthogonal experiments. The results showed that the optimal enzymatic hydrolysis conditions for sesame paste were mass ratio of papain to neutral protease 3∶ 1, enzyme dosage 7%, enzymatic hydrolysis temperature 55 ℃ and enzymatic hydrolysis time 45 min. Under these conditions, the centrifugal oil separation rate of sesame paste was 21.80%, the acid value was 032 mgKOH/g, and the stability of the enzymatically hydrolyzed sesame paste was improved compared with that of the non-enzymatically treated sesame paste. In conclusion, protease hydrolysis can improve the stability of sesame paste. |
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