大米蛋白酶法改性及酶解物功能特性研究  

Enzymatic Modification of Rice Protein and Functional Properties of the Hydrolysates

作　　者：玄国东[1] 何国庆[1] 熊皓平[1] 徐莹[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029

出　　处：《中国粮油学报》2005年第3期1-4,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：利用碱性蛋白酶对米糟中的大米蛋白进行了改性研究。结果表明:最佳酶解反应条件为酶量[E]/[S]=1%、pH8.0、温度65℃、固液比1:5,该条件下经改性后的大米蛋白的氮溶解指数(nitrogensolubilityindex,NSI)、起泡性、乳化性得到了显著的改善,且氨基酸组成保持均衡,比较适合食品工业上应用。The process of alcalase modification of rice protein and the functional properties of the hydrolysates were studied. The results show the optimum conditions of modification are as follows: alcalase dosage [E]/[S]=1%, ratio of water to raw material 5∶1, temperature 65℃ and pH 8.0 .The nitrogen solubility index (NSI), foam ability and emulsifying property of the rice protein were improved significantly after modification;amino acid compositions of the hydrolysates are still reasonable. The modified rice protein is potentially suitable for food industry.

关 键 词：大米蛋白 特性研究 酶法改性 酶解物 碱性蛋白酶 index 氨基酸组成 改性研究 反应条件 食品工业 固液比 起泡性 乳化性 米糟 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]