摘要
探讨了几种不同的蛋白酶对牛乳蛋白的最佳酶解条件。通过对蛋白酶水解度和苦味值的比较,确定了胰蛋白酶和复合风味蛋白酶作为复配酶。其最佳酶解参数为:酶解温度55℃、时间4h、加酶量6g(每千克蛋白质中)、复合风味蛋白酶与胰蛋白酶的质量比为2∶1,水解度可达25%以上,苦味值较小,满足了蛋白酶水解改性的要求。
The optimum hydrolysis conditions of several proteinase on milk protein were discussed.Trypsin and flavorzyme were regarded as the compound enzyme in comparison with hydrolysis rate and bitterness value of other proteinase.The optimal enzymic hydrolysis parameters were:enzymic hydrolysis temperature 55 ℃;time 4 h;the quantity of proteinase 6 g/kg protein;mass ratio of flavorzyme to trypsin 2:1,hydrolysis rate can reach over 25%and meet the need of protein hydrolysis.
出处
《中国乳品工业》
CAS
北大核心
2003年第6期11-13,共3页
China Dairy Industry
关键词
蛋白酶
牛乳蛋白
苦味值
水解度
proteinase
milk protein
bitterness value
hydrolysis rate
