摘要
为了更好地了解和研究啤酒糟蛋白的酶水解特性,选取了4种微生物蛋白酶(Alcalase、Flavourzyme、Neutrase和Protamex)对啤酒糟蛋白进行水解试验,并监测反应过程中水解度的变化和中间产物的还原力改变。结果表明:Alcalase的水解啤酒糟蛋白能力最强,在水解接近3h时基本达到DHmax。水解度的变化同还原力的变化并不完全符合对应关系,在接近DHmax时,还原力的变化随着水解的进行波动很大,还原力的极值点也基本都出现在水解度曲线的拐点附近,说明抗氧化活力同水解度的变化并不完全符合对应关系。
The characteristic of enzymatic hydrolyzed brewer＇s spent grain （BSG） protein was studied. Four microbial proteinases （Alcalase, Flavourzyme, Neutrase and Protamex） were chosen, the change of degree of hydrolysis （DH） and the change of reducing power （RD） were measured. Alcalase had the powerful hydrolyzed ability for BSG protein, and the DHmax was almost got at 3h. The change of DHs had no corresponding relation with RD. RDs were fluctuated near DHmaxs, and RDmaxs almost presented about times when inflexions appeared as DH curves. Antioxidant activity had no corresponding relation with the change of DHs.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2010年第2期231-234,共4页
Journal of Shenyang Agricultural University
关键词
啤酒糟
蛋白
蛋白酶
水解度
还原力
brewer＇s spent grain
protein
proteinase
degree of hydrolysis
reduce power
