摘要
以豆粕为原料,利用多种蛋白酶对豆粕的蛋白质进行水解,挑选木瓜蛋白酶以及Flavourzyme两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:木瓜蛋白酶的酶底比为600U/g、Flavourzyme的酶底比为1200U/g、Flavourzyme的作用时间为14.5h、总时间为16h、底物浓度为2%。水解后,总氮回收率达到55.73%。
The protein in soybean residue was hydrolyzed by various proteinase and two enzymes, papain and flaourzyme, were chosen for this purpose, The most suitable ratio of papain to substrate, ratio of flavourzyme to substrate, the reaction rime by flavourzyme, whole time of the hydrolysis and the substrate concentration were 600 U/g; 1200 U/g; 14.5 h, 16 h and 2%, respectively. After hydrolysis, the recovery of the total nitrogen reached 55.73%.
出处
《现代食品科技》
EI
CAS
2007年第4期58-59,74,共3页
Modern Food Science and Technology
关键词
大豆
蛋白质
蛋白酶
水解
soybean
protein
proteinase
hydrolysis
