中性蛋白酶对葵花分离蛋白水解作用的研究  

Hydrolysis of sunflower seed protein isolate by neutral protease

作　　者：任健[1] 郑喜群[2] 刘晓兰[2] 林国平[2] 夏文水[1] 

机构地区：[1]江南大学食品学院 [2]齐齐哈尔大学生命科学与工程学院

出　　处：《中国油脂》2007年第8期41-44,共4页China Oils and Fats

基　　金：黑龙江省骨干教师资助项目(1152G055)

摘　　要：利用中性蛋白酶对葵花分离蛋白进行水解,以水解度和氮溶指数为指标,考察了pH、温度、底物浓度、酶底比、酶解时间对水解效果的影响,确定了葵花分离蛋白的较佳水解条件:温度50℃,pH 7.5,底物浓度8%,酶底比3%,酶解时间4 h。同时,研究了不同水解时间下蛋白酶解产物的感观品质和功能性质。Sunflower seed protein isolate was hydrolyzed by neutral protease. Effect of influencing parameters,including pH,temperature,substrate concentration,ratio of enzyme to substrate and hydrolysis time on hydrolysis degree and NSI were discussed. The results indicated that the best conditions were temperature 50 ~C,pH 7.5,substrate concentration 8% ,neutral protease concentration 3.0% w （based on substrate）and hydrolysis time 4h. The sensory and functional properties of sunflower seed protein hydrolysates were also investigated.

关 键 词：中性蛋白酶 葵花分离蛋白 水解 

分 类 号：TS201.2[轻工技术与工程—食品科学]