摘要
利用双酶法水解玉米蛋白粉制备玉米肽,探讨各因素对水解度(DH)的影响,旨在确定玉米肽制备的最佳酶解条件。结果表明:最佳酶解条件为温度55℃、底物质量浓度5g/100mL、pH8.5,按4%的酶与底物比加碱性蛋白酶水解1.5h后,调整pH值至7.5,之后再按3.5%的酶与底物比加木瓜蛋白酶水解1.5h。在此条件下,水解液中DH为80.97%。与单酶法相比,DH明显提高。
Double enzyme hydrolysis was used to prepare peptides from corn gluten meal.In order to maximize degree of hydrolysis（DH）,crucial hydrolysis parameters were optimized.Results showed that a maximum DH of 80.97% was obtained by optimized sequential hydrolysis for 1.5 h using protease alkaline at 55 ℃ and pH 8.5 with 5 g/100mL substrate concentration and 4% enzyme dose followed by 1.5 h using papain at pH 7.5 with 3.5% enzyme dose,which was significantly higher that obtained by single enzyme hydrolysis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第1期145-148,共4页
Food Science
基金
吉林省科技厅资助项目(20020211)
关键词
碱性蛋白酶
木瓜蛋白酶
双酶法
玉米肽
水解条件
alkaline protease papain double enzyme hydrolysis corn peptides hydrolysis conditions
