摘要
研究了Alcalase酶对花生蛋白的有限水解作用,并讨论了pH、温度、酶用量、底物浓度和水解时间对该酶水解效果的影响;得出其最佳酶解参数为pH8.058℃、0.072AU/g、(E/S)5.0%(W/V)和120min。同时也探讨了Flavourzyme、酶对花生蛋白水解液的脱苦效果。
Effect of Alcalase on limited hydrolysis of peanut protein was studied. Factors influencing parameters including pH value, temperature, enzyme dosage, substrate concentration and hydrolysis time on hydrolysis by Alcalase were investigated. The optimal enzymic hydrolysis parameters were: pH8.0, 58℃, 0.072AU/g(E/S), 5.0%(W/V)and 120min. The debittering effect of the peanut protein hydrolysate by the use of Flavourzyme proteinase was also discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期72-75,共4页
Science and Technology of Food Industry
