大米浓缩蛋白限制性水解及其性质研究  

LIMITED HYDROLYSIS OF RICE PROTEIN ISOLATE AND STUDY ON ITS FUNCTIONAL PROPERTIES

作　　者：王威[1] 曾里[1] 曾凡骏[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品研究与开发》2008年第9期14-17,共4页Food Research and Development

摘　　要：以水解度为依据,比较了4种商品蛋白酶水解大米浓缩蛋白的效率。碱性蛋白酶具有最高的水解效率,其最佳水解条件为温度50℃～60℃,pH8.5,加酶量1%(E/S),底物浓度6%。考察了频率40kHz,功率40W～100W的超声波对碱性蛋白酶水解的辅助作用。超声波在蛋白水解初期有一定加速度作用,不同的超声功率对水解速率影响并不显著。在蛋白水解水解度2%～10%范围内,用碱性蛋白酶制备了不同水解度的大米蛋白产品,并比较了他们溶解性、发泡性和持泡性以及口感。蛋白质的水解度与溶解性呈正相关,在水解度≥8%之后蛋白水解产物的开始出现苦味。蛋白质的持泡性随水解度的增加有一定改善,起泡性未见改善。Four commercial proteases were evaluated when applied to hydrolyze rice protein isolate. Alcalase has apparently higher efficiency than other protease and its optimal hydrolyzing conditions are Enzyme-to-substrate ratiosl%, protein concentration 6 %, pHS.5, temperature 50 ℃-60 ℃. Ultrasound of 40 kHz, 40 W-100 W was applied to facilitate protein hydrolysis and an auxiliary effect was discovered only at the beginning of the hydrolysis process. Rice protein hydrolysates with DH from 2 % to l0 % was obtained by using Alcalase. Its solu- bility imporved as the DH increased, but bitterness appeared when DH reached 8 %. Foam stability of rice protein hydrolysates increased as DH grows, but foaming capacity did not improve.

关 键 词：大米蛋白 限制性水解 性质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]