摘要
采用不同的蛋白酶对乳清蛋白进行水解,考察了肽键断裂方式对乳清蛋白肽疏水性和乳化性的影响,以及乳清蛋白不同酶解产物的疏水性和乳化性的关系。结果表明:不同蛋白酶作用于乳清蛋白得到的水解产物疏水性不同,6种蛋白酶解液的疏水性均随水解度的增大而降低,其中以胰凝乳蛋白酶酶解液的疏水性下降的最慢。研究还发现,乳化性随着水解度增加而先升高后下降,以双酶复合酶解液最差。不同蛋白酶水解液的乳化性指数随疏水性指数的降低而升高,乳化性指数与疏水性氨基酸质量分数成正相关。
The objective of the present study was to investigate the effects of different proteinases on hydrophobicity and emulsifying capacity of whey protein isolate （WPI）, and the relationship of hydrophobicity and emulsifying capacity was discussed. Results indicated that hydrophobicity could be influenced by different proteinases ,and could be decreased with the increase of degree of hydrolysis .The sample treated by Chymotrypsin owned the best hydrophobicity. Another phenomenon was wimessed that emulsifying capacity was improved with the increase of degree of hydrolysis at first, but drops gradually, The sample treated by double-enzyme owned the worst emulsifying capacity .The emul- sibe index decreased with the increase of hydrophobic index, the emulsible index and the hydrophobic amino acid content present positive related.
出处
《中国乳品工业》
CAS
北大核心
2011年第10期15-18,22,共5页
China Dairy Industry
关键词
乳清蛋白
酶解
水解度
疏水性
乳化性
whey protein isolate
enzymatic hydrolysis
degree of hydrolysis
hydrophobicity
emttlsifying capacity
