摘要
通过对酶法水解玉米粉蛋白制备多肽的工艺进行了研究,实验以水解度(DH)和氮溶解指数(NSI)为指标确定了最佳酶解工艺条件。结果表明,在pH7.5、酶解温度50℃、酶与底物比2%、底物浓度5%的条件下酶解4h,可使水解度和氮溶解指数分别达到22.74%和23.86%。
The technology of producing polypeptide from corn gluten meal （CGM） via enzymolysis was studied. With degree of hydrolysis （DH） and nitrogen solubility index （NSI） as evaluation indexes, the optimum production conditions were determined as follows： substrate concentration 5%, concentration ratio of neutral protease to substrate 2%, hydrolysis temperature 50 ℃, pH 7.5, and hydrolysis time 4 h. Under these conditions, DH and NSI are 22.74% and 23.86%, respectively.
出处
《食品科学》
CAS
CSCD
北大核心
2009年第7期194-196,共3页
Food Science
关键词
玉米蛋白粉
酶解
优化
corn gluten meal
enzymolysis
optimization
