核桃蛋白最佳酶解条件研究  

Study on Optimum Condition of Enzymatic Hydrolysis on Walnut Protein

作　　者：丁晓雯[1] 张庆祝[1] 乔海鸥[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《粮食与油脂》2005年第10期23-25,共3页Cereals & Oils

摘　　要：以水解度为指标,研究五种蛋白酶对核桃蛋白水解作用;结果表明,AS.1398中性蛋白酶为水解核桃蛋白最佳酶,最佳酶解条件为:底物浓度2.5%,E/S为7%,温度40℃,pH7.5,酶解3h;在该实验条件下,AS.1398中性蛋白酶酶解核桃蛋白水解度可达45.37%,水解液仅微苦。Studied hydrolysis on walnut protein with 5 kinds of protease. The result showed that AS. 1398 proteinase was the optimum proteinase. The optimum hydrolytic condition were that concentration of walnut protein was 2.5%, E/S was 7%, temperature was 40℃, pH was 7.5, hydrolytic time was 3 hour. Under this experimental condition, hydrolytic degree of walnut protein was 45.37%, the hydrolyzate has only slight bitter.

关 键 词：核桃蛋白 蛋白酶 水解 

分 类 号：TQ645.99[化学工程—精细化工] TS201.21[轻工技术与工程—食品科学]