碱性蛋白酶水解玉米蛋白工艺条件的研究  

STUDY ON THE REACTION CONDITIONS OF ALKALINE PROTEASE HYDROLYZING CORN GLUTEN MEAL

作　　者：金英姿[1] 庞彩霞[2] 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021 [2]呼和浩特职业技术学院,内蒙古呼和浩特010000

出　　处：《食品研究与开发》2006年第3期44-45,79,共3页Food Research and Development

摘　　要：玉米蛋白是玉米湿法淀粉厂生产淀粉的主要副产物。通过单因素分析,对影响碱性蛋白酶水解玉米蛋白的主要因素进行了研究,利用正交试验筛选出最佳工艺参数。结果表明,酶水解最佳条件为底物浓度[S]5%,酶浓度(E/S)3.0%,水解时间1h,温度45℃,在pH为9.0条件下,水解度可达38.92%。Corn gluten meal was a main by-product in a corn starch plant. The factors of alkaline protease hydrolyzing corn gluten meal were studied by mono-factor analysis.The optimum technique parameters were determined by orthogonal test. The results were as following：concentration of substrate 5 %,enzyme/substrate ratio 3.0 %, temperature 45 ℃, hydrolysis time 1 h and pH 9.0, hydrolysis of degree was 38.92 %.

关 键 词：玉米蛋白 碱性蛋白酶 水解 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]