酶法有限水解对米渣蛋白乳化性的影响及控制  

作　　者：李积华[1] 郑为完[1] 吴娇[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品工业科技》2007年第4期90-92,共3页Science and Technology of Food Industry

基　　金：长江学者和创新团队发展计划资助(IRT0540)

摘　　要：采用Alcalase2.4L FG酶有限水解对米渣蛋白水溶性和乳化功能进行改善,并对该过程控制进行分析:采用酶法有限水解,可以很好地增加米渣蛋白的水溶性;水解度在4.59%左右米渣蛋白具有良好的乳化功能,但随着水解度进一步深入,其乳化性,特别是乳化稳定性将明显下降;根据双底物顺序反应机理,建立Alcalase2.4L FG有限水解米渣蛋白过程动力学模型,以控制该酶对米渣蛋白乳化功能的改性过程。The emulsifying properties of limited hydrolysates of rice residue with Alcalase 2.4L FG were investigated. And the control of the hydrolysis was discussed, The results show： （1）The solubility of rice residue protein was greatly improved by limited enzymatic hydrolysis; （2）The limited hydrolysates illustrated good emulsifying properties at hydrolysis degree of 4.59%. But excessive hydrolysis led to poor emulsifying properties; and （3） the hydrolysis kinetics model was established according to the double- substrate mechanism.

关 键 词：米渣 蛋白 酶解 乳化性 动力学 

分 类 号：TS201.1[轻工技术与工程—食品科学]