摘要
研究中性蛋白酶和碱性蛋白酶分别作用对玉米蛋白粉中玉米蛋白的水解效果。以水解度作为指标结果表明,中性蛋白酶水解玉米蛋白的较佳水解条件是:底物质量分数为2.5%、pH值7.5、酶底比为2%、温度为50℃,水解4h水解度可达24.75%;碱性蛋白酶水解玉米蛋白粉的较佳水解条件是:底物质量分数为1.5%、pH值10.0、酶底比为1%、温度为60℃,水解4h水解度可达31.04%。
Hydrolys is effect of alkaline protease and neutral protease by single on corn protein was studied, the optimum technology conditions are defined with the indexes Degree of Hydrolysis （DH % ）. The optimum hydrolyzing conditions for neutral protease have been determined：when pH is 7.5, hydrolysis temperature by protease is 50 ℃ the volume of protease is 2 % and the density of substratum is 2.5 %, DH % can be arrived at 24.75 % by 4 hours hydrolysis;The optimum hydrolyzing conditions for alkaline protease have been determined： when pH is 10.0, hydrolysis temperature by protease is 60 ℃, the volume of protease is 1% and the density of substratum is 1.5 %, DH % can be arrived at 31.01% by 4 hours hydrolysis.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期33-36,共4页
Food Research and Development
关键词
玉米蛋白
酶
水解
corn protein power
protease
degree of hydrolysis
