二次加酶法提高大米蛋白水解度的研究  

Study on improving the DH value of rice protein solution with twice enzymolysis method

作　　者：刘洪富[1] 董贝磊[2] 陆晓滨[2] 曹峰[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,济南250353 [2]青岛大学医学院,青岛266071

出　　处：《食品科技》2008年第6期26-28,共3页Food Science and Technology

摘　　要：选用Alcalase和Flavourzyme为水解大米蛋白的两种工具酶,通过单因素实验和正交实验确定两种酶的最佳水解条件。在这种条件下,采用二次加酶法水解大米蛋白,其水解度可达10.26%,与其他水解法比较明显地提高了大米蛋白的水解度。This paper choose Alcalase and Flavourzyme as the two tool-enzymes to hydrolyze the rice protein.Through single factor design and orthogonal design, we control the prime hydrolyzed condition of the two enzymes. Under this condition, rice protein is hydrolyzed by twice enzymolysis method, and its DH can reach 10.26%. These methods obviously improve the DH of rice protein comparing with other methods.

关 键 词：大米渣 二次加酶法 酶解 水解度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]