玉米醇溶蛋白酶解工艺的研究  

Study on the Hydrolysis Process of Zein

作　　者：赵华[1] 王颖[1] 田少然[1] 郭睿[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《现代食品科技》2008年第1期52-54,共3页Modern Food Science and Technology

摘　　要：利用木瓜蛋白酶和复合风味酶对玉米醇溶蛋白碱性蛋白酶解液进行酶解,通过单因素试验和正交试验方法确定双酶法水解的最适条件为:底物质量浓度为70g/L时,温度55℃,pH为6.0,木瓜蛋白酶用量为5%(E/S),风味酶用量为4.5%(E/S),水解时间2h。在此条件下氨基态氮含量可达到2.5654mg/mL。The hydrolyzate of zein catalyzed by Alkaline was hydrolyzed by papain and complex flavor enzymes. The optimum hydrolysis conditions were determined by single factor and orthogonal experiments and the substrate concentration, temperature, pH, papain dosage, dosage of the complex flavor enzymes and reaction time were 70 g/L, 55 ℃, 6, 5% （E/S） , 4.5% （E/S） and 2 h, respectively. Under those conditions, the content of amino nitrogen reached 2.5654 mg/mL.

关 键 词：木瓜蛋白酶 复合风味酶 脱苦 

分 类 号：TS201.21[轻工技术与工程—食品科学]