摘要
以蛋白提取率、短肽生成率和蛋白水解度作为评价指标,研究9种蛋白酶从高温压榨花生饼中提取花生蛋白的效果。结果表明:胰蛋白酶、Alcalase、碱性蛋白酶2709适宜花生蛋白提取。适当延长酶解时间会增加蛋白提取率和短肽生成率,但当酶解时间超过4 h后,短肽生成率和蛋白提取率无显著变化。加热预处理不会显著提高酶法提取花生蛋白的提取率,但会提高花生蛋白的水解度。
The protein extraction rate, peptide production rate and hydrolysis degree were used as indicators, and the effects of 9 varieties of proteases on extracting protein from high temperature pressed peanut cake were analyzed. The results showed that trypsin, Alcalase and alkaline protease 2709 were suitable for extracting peanut protein. With the hydrolysis time prolonging appropriately, the protein extraction rate and peptide production rate were increased. There was no significant difference on protein extraction rate and peptide production rate after hydrolyzing for 4 h. Preheating could increase hydrolysis degree of peanut protein,but it didn＇t enhance protein extraction rate remarkablely.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第6期23-27,共5页
China Oils and Fats
基金
河南省省院科技合作项目(102106000035)
关键词
蛋白酶种类
酶法提取
高温压榨花生饼
花生蛋白
varieties of protease
enzymatic extraction
high temperature pressed peanut cake
peanut protein
