摘要
通过测定水解度的方法,研究Alcalase碱性蛋白酶对甘薯蛋白的水解效果,并探讨了pH、温度、酶用量、底物浓度、水解时间对该酶水解效果的影响。通过正交实验和极差分析确定最佳工艺条件为温度45℃,开始的pH值8.0,底物浓度3%(w/v),酶与底物的浓度比4%(w/v),水解时间240min。此外,Alcalase水解甘薯蛋白可分成3个不同分子量的组分。
Effect of Alcalase protease on the hydrolysis of sweet potato protein was studied by determination ofits degree of hydrolysis （DH）. Parameters influencing,of the Alcalase protease hydrolysis effect, including pH, temperature, substrate concentration, ratio of enzyme and substrate concentration and hydrolysis time were also investigated. The optimum combination of parameters conditions through orthogonal experiment and the range analysis were determined. The results were as follows： temperature was 45 ℃, initial pH was 8.0, substrate concentration was 3% （w/v）, ratio of enzyme and substrate concentration was 4% （w/v） and the reaction time was 240 min. In addition, the hydrolysate of sweet potato protein consisted of three different molecular weight fractions.
出处
《食品科技》
CAS
北大核心
2008年第7期22-25,共4页
Food Science and Technology
基金
国家高技术研究发展计划(863计划)项目(2006AA10Z332)
