摘要
利用中性蛋白酶和复合风味蛋白酶对玉米黄粉蛋白进行酶解,研究了双酶法水解玉米黄粉蛋白的过程,并对水解产物进行分析。结果表明,双酶法水解玉米黄粉蛋白的最佳酶解条件为:pH=6.7,T=47℃,S%=0.9%,S/E复=30,E复/E中=8,水解时间40min,试验指标水解度(DH)%可达到32.82%,酸溶性多肽得率(YASP)%可达到87.46%,氮溶指数(NSI)%接近37.43%。经分析测定,水解产物中氨基酸含量4.84mg/g Pr,多肽含量181.86 mg/g Pr;多肽分子量主要分布于1089～1728Dal范围内。
In this paper, the protein of CGM (Corn Glulen Meal) was hydrolyzed by Neutrase and Flavorzyme. The methodof bienzyme hydrolysis of CGM was studied, and the hydrolysates were analyzed. The results indicated that the optimumhydrolytic conditions were: S%=0.9%,S/EF=30,EF/EN=8,when pH=6.7,T=47℃ and hydrolysis time 40min. The indexes ofDegree of Hydrolysis (DH%), Yield of Acid Soluble Peptides (YASP%), and Nitrogen Solubility Index (NSI%) were 32.82%,87.46%, and 37.43% respectively. The contents of the hydrolysates were: Amino Acid 4.84mg/g Pr and Poly-peptide is 181.86mg/g Pr.The molecular weight of poly-peptide was about 1089 Dal to 1728Dal.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第5期75-78,共4页
Food Science
基金
辽宁省教育厅资助项目(20062112)
