外切蛋白酶作用蛋清蛋白制备高F值寡肽的外切效果研究  

Study on the Effect of Exoproteinase in Preparation of High F Value Oligopetide from Egg White

作　　者：刘静波[1] 赵法利[1] 刘瑜[1] 林松毅[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2006年第11期192-194,共3页Food Science

基　　金：吉林省科技厅自然科学基金资助农业重点项目(20050202-3)

摘　　要：以水解度(DH)作为实验的主要衡量指标,通过pH-stat法对pH值、水解温度、水解时间、[E]/[S]等实验条件的考察,确定出最佳水解条件为:pH7.5、水解温度为60℃、[E]/[S]为3.3%、水解时间为5h。高F值化处理过程中,以OD220/OD280为实验的主要衡量指标,通过紫外分光光度法对搅拌温度、搅拌时间、pH值、炭液比进行考察,确定其最优条件为:炭液比1:10、pH值为7、搅拌时间3h、搅拌温度50℃。Egg white was used as raw material, contrast analysis and orthogonal test to do a system research on the optimal disassembling conditions of enzyme in preparing high F value oligopeptides. The DH was regarded as a basis evaluating index. According to tests results of factors such as pH value, hydrolyzing temperature, time and E/S, meanwhile, an orthogonal design of L9（34） was adopted to draw a conclusion suitable for the hydrolysis of Flavouerzyme as follows： pH7.5, temperature 60℃, E/S 3.3%, 5 hours. The optimal conditions for preparing high F value as follows： active carbon to liquid 1：10, temperature 50℃, pH 7 and 3 hours.

关 键 词：外切蛋白酶 高F值 

分 类 号：TS201.25[轻工技术与工程—食品科学]