双酶法在pH值自然变化下水解乳蛋白的研究  

Study on bienzyme method hydrolysis milk protein in pH naturally changed condition

作　　者：周俊清[1] 吕加平[1] 孟雅潇[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100094

出　　处：《中国乳品工业》2007年第12期4-6,共3页China Dairy Industry

基　　金：国家"十一五"科技支撑计划(2006BAD04A07)

摘　　要：研究了6种商品化蛋白酶在反应体系pH值自然变化下水解乳蛋白的情况,继而对两种酶复配水解乳蛋白进行了研究。结果表明,双酶水解乳蛋白的最佳条件为底物质量浓度为70 g/L,木瓜蛋白酶酶活添加量为3000 U/g,水解50 min后,加入酶活添加量为2000 U/g的Protamex,继续水解150 min,水解度可达25.12%。The high level salt content in the milk protein peptide produced by the traditional process is one of the major limitations for its more extensive use. Milk protein was enzymatically hydrolyzed by six commercial proteases in the pH naturally changed condition in this paper. Then bienzyme method hydrolysis milk protein was studied. The optimum parameters of the bienzyme hydrolysis were： Content of substrate 7%; enzyme amount Papain 3000 U/g, Protamex 2000 U/g; Firstly, Papain hydrolyzed 50rain and then added Protamex till 200min. The hydrolysis degree reached 25.12%.

关 键 词：乳蛋白 PH值 双酶水解 水解度 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]