酶改性蛋白制备水溶性蜂王浆的研究  

Study on the preparation of water-soluble royal jelly powder by enzymatic modification

作　　者：戚向阳[1,2] 吴丽琴[1] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315000 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2009年第4期144-147,共4页Science and Technology of Food Industry

基　　金：国家十一五重点支撑项目(2006BAD27B09)

摘　　要：以胃蛋白酶和碱性蛋白酶为实验用酶,对蜂王浆蛋白的最佳水解条件及两种酶解液的特性进行了研究。结果表明:胃蛋白酶的最佳水解条件为pH=2,温度为37℃,料液比为1:3,酶浓度7‰,反应时间为8h;碱性蛋白酶的最佳水解条件为pH=8,温度为50℃,料液比为1:4,酶浓度7‰,反应时间为8h。碱性蛋白酶其酶解产物的澄清度、苦味值及氮溶解指数均优于胃蛋白酶酶解产物,可用于制备水溶性蜂王浆。Using pepsin and alkaline protease as test protease,the optimal hydrolysis conditions of royal jelly protein and the functional properties of two hydrolysates were studied in this paper.The results showed that the optimal hydrolysis parameters of pepsin were 37℃, pH 2.0,the ratio of royal jelly to water 1：3,7%o enzyme and reaction time 8h.The best combination of parameters for protease was 50℃, pH8.0, the ratio of royal jelly to water 1：4,7‰ enzyme and reaction time 8h.The clarification degree, bitterness value and nitrogen solution index of alkaline protease enzymatic hydrolysate were all superior to those of pepsin enzymatic hydrolysate and alkaline protease, and it could be prepared water-soluble Royal Jelly powder.

关 键 词：蜂王浆蛋白 胃蛋白酶 碱性蛋白酶 水溶性 

分 类 号：TS201.1[轻工技术与工程—食品科学]