酶法水解大麦蛋白质新工艺的研究  

Research on a new preparation process of barley protein by enzymatic method

作　　者：单守水[1] 程美科[1] 王芳[1] 徐世艾[1] 

机构地区：[1]烟台大学化工制造工程山东省重点实验室,山东烟台264005

出　　处：《食品工业科技》2008年第3期171-173,共3页Science and Technology of Food Industry

基　　金：山东省科技攻关项目(2005GG4209001)

摘　　要：采用传统的液化和糖化工艺,研究了复合型蛋白酶、木瓜蛋白酶和酸性蛋白酶对国产大麦蛋白质的水解情况,结果表明,选用以复合型蛋白酶为主,并添加少量酸性蛋白酶的效果较好,但α-氨基氮含量仍偏低。而采用一种新型的复合蛋白酶在液化前对蛋白质预水解,经液化、再添加蛋白酶进行糖化的新工艺,不仅提高了大麦汁中营养物质α-氨基氮含量,而且可溶性蛋白质还具有合理的隆丁区分。The complex protease, acidic protease and papain were used to hydrolyze domestic barley protein, through traditional process of liquefaction and saccharification. The results showed that choosing the combination of complex protease and a small amount of acidic protease had excellent hydrolysis efficiency, but the content of α-amino acid-N was still low, Using the new preparation process of adding a new complex protease during the pre-liquefaction and again after liquefaction in batch mode,the content of α-amino acid-N was improved,with rational Lundin fraction of water-soluble nitrogen.

关 键 词：国产大麦 蛋白酶 大麦汁 生产工艺 

分 类 号：TS201.21[轻工技术与工程—食品科学]