姬松茸蛋白酶解工艺的研究  

Study of Enzymatic Hydrolysis of Agaricus blazei protein

作　　者：张静[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第1期83-85,共3页Modern Food Science and Technology

摘　　要：本文研究了复合蛋白酶(1.5AU/g)和风味蛋白酶(500LAPU/g)共同作用水解姬松茸蛋白的工艺,通过试验确定了两种酶同时作用的最佳条件为:酶(m复合蛋白酶:m风味蛋白酶=1)的底物质量百分比为1%,料水比为1/12,酶解时间为8h,酶解温度为50℃,pH为8.0,所得酶解液香味浓郁,最高水解度可达26.38%。The enzymatic hydrolysis of Agaricus blazei protein by Protamex and Flavourzyme were studied in this paper. The optimum conditions were determined by one-factor and orthogonal experiments as follows： substrate concentration of 1%, mass ratio of Protamex to Flavourzyme of 1：1, ratio of material to water of 1：12, reaction temperature of 50℃, pH of 8.0 and reaction time of 6 h. Under those conditions, the degree of hydrolysis reached 27.40%.

关 键 词：姬松茸 蛋白酶解 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]