摘要
研究了中性蛋白酶限制性水解菜籽蛋白的功能性质。结果表明,中性蛋白酶水解能显著改善高温菜籽粕蛋白的各种功能性质,限制性水解菜籽蛋白的溶解性随水解度的增加而增加,DH=10的限制性水解菜籽蛋白在pH7.0时溶解度达57.11%;DH=2的限制性水解菜籽蛋白乳化性最好,其在测定的pH范围内乳化性均较菜籽蛋白提高40%以上;DH=4的限制性水解菜籽蛋白起泡性最佳,可达162.5%;DH=2的限制性水解菜籽蛋白吸油性与吸水性均最好,且分别较原菜籽粕蛋白提高了2.6倍与1.9倍。
The objective of the paper was to improve rapeseed protein functionalities through limited hydrolysis with neutral protease. The results showed that protein functionalities of rapeseed protein were improved effectively. Solubility of DH 10 rapeseed protein was up to 57.11% at pH 7.0. Emulsion of DH 2.0 hydrolysate was at its best within the range of measuring pH, increased by 40% more than that of the rapeseed protein. The foaming of DH 4.0 hydrolysate maximized to 162.5%. The oil-holding capacity and water- holding capacity of DH 2.0 hydrolyzate were at their best, multiplied by 2.6 times and 1.9 times respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第1期56-59,共4页
Food and Fermentation Industries
关键词
菜籽蛋白
中性蛋白酶
水解度
功能性质
rapeseed protein, neutral protease,DH, functional properties
