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KMID : 1007520100190020463
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Food Science and Biotechnology
2010 Volume.19 No. 2 p.463 ~ p.469
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Microwave-assisted Approach for the Rapid Enzymatic Digestion of Rapeseed Meal
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Li Ju-Fang
Fang Wei
Dong Xu-Yan
Guo Lu-Lu
Yuan Gang-You
Huang Feng-Hong
Jiang Mu-Lan
Zhao Yuan-Di
Li Guang-Ming
Hong Chen
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Abstract
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This study demonstrates the use of a new microwave-assisted approach for accelerating the enzymatic digestion of rapeseed meal. The effects of different microwave parameters, such as the time, temperature, and power level, on the degree of hydrolysis (DH) were investigated by using response surface methodology (RSM). The maximum predicted DH value (10.2%) was in good agreement with the value obtained experimentally using an alkaline protease, which was 12.57% under optimal conditions. In only 7 min, the microwave-assisted method achieved a DH value similar to that obtained by the conventional enzymatic digestion method (4 hr). Therefore, this new technique for rapid enzymatic digestion will improve the application of rapeseed meal in the preparation of protein hydrolysates for use in food and feed.
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KEYWORD
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defatted rapeseed meal, microwave assistant, rapid enzymatic hydrolysis, response surface methodology (RSM)
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