酶解血浆蛋白起泡性的研究  

Study on the foaming property of the plasma proteins zymolyte

作　　者：邵秀芝[1] 赵爱菊[1] 陈丽燕[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,济南250100

出　　处：《肉类工业》2006年第7期28-30,共3页Meat Industry

摘　　要：利用As1.398中性蛋白酶水解猪血浆,探讨了酶量、温度、pH值、水解时间等对水解度和酶解血浆起泡性的影响,通过正交实验确定了达到最佳起泡时的酶解条件。实验结果表明,As1.398中性蛋白酶的酶解条件为温度45℃,加酶量150U/g,pH 7.0,酶解时间1h时,其水解度为7.22,酶解血浆的起泡性可达到187.5%。The As1.398 neutral proteinase was used to hydrolyze blood plasma. The experiment study the effect of enzyme dosage, temperature, pH, reaction time on foaming property and degree of hydrolysis. The condition of the best foaming property was determined by orthogonal experiments. The result indicated that the best foaming property is 187.5% in temperature 45℃, the enzyme dosage 150U/g, pH7.0, the reaction time 1 hour. Then the degree of hydrolysis was 7.22.

关 键 词：血浆 中性蛋白酶 起泡性 水解度 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]