木瓜蛋白酶对菠菜叶蛋白的改性研究  

The Modification with Papain on the Protein of Spinach Leaf

作　　者：梁丽琴[1] 段江燕[1] 

机构地区：[1]山西师范大学生命科学学院,山西临汾041004

出　　处：《食品研究与开发》2012年第6期46-49,共4页Food Research and Development

摘　　要：利用木瓜蛋白酶对菠菜叶蛋白进行酶法改性,通过均匀试验得出,酶解菠菜叶蛋白的最佳条件为温度55℃,pH6.5,E/S为0.5%,时间为2 h,菠菜叶蛋白的水解度可达15.85%;通过比较在不同pH下酶解前后菠菜叶蛋白的部分功能性质,结果表明,酶解后菠菜叶蛋白的等电点由原来的4.0漂移至3.4,且其溶解性、起泡性、稳定性及其乳化性较改性前均有不同程度的提高。The best technology of spinach leaf protein hydrolyzed with papain has been obtained with Scheme of uniformity test in this paper: temperature is 55 ℃,pH value is 6.5,E/S is 0.5 %,time is 2 h,the hydrolyzing degree of spinach leaf protein can reach 15.85 %.The functional characteristics of spinach leaf protein before and after modification was compared in deferent pH.The results showed that the isoelectric point of spinach leaf protein after modifying moved from 4.0 to 3.4.Under different pH value,the solubility,foaming capability and its stability,emulsification and its stability of modified proteins have been improved in various degree.

关 键 词：菠菜 叶蛋白 木瓜蛋白酶 改性 功能性质 

分 类 号：S636.1[农业科学—蔬菜学]