菜籽清蛋白双酶分步酶解的工艺研究  

Study on the double enzyme step hydrolysis of rapeseed albumin

作　　者：姜绍通[1] 聂慎德[1] 江敏[1] 潘牧[1] 罗蕾蕾[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品工业科技》2009年第4期149-152,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A12)

摘　　要：以菜籽清蛋白为原料,利用碱性蛋白酶和木瓜蛋白酶对其进行双酶分步水解。在单因素实验的基础上,采用正交实验对水解条件进行优化。结果表明:在最适底物浓度3.5%条件下,先用4000U/g碱性蛋白酶于pH8.0、55℃下水解3h后,再用3000U/g木瓜蛋白酶于pH5.5、50℃下水解3h,菜籽清蛋白的水解度达到40.17%,氮溶解指数为90.89%。Rapeseed albumin was used as material and the parameters of step enzymic hydrolysis of alcalase and papain were studied. On the single-factor experiments, the optimum conditions of alcalase and papain were studied by orthogonal experiments. Rapeseed albumin of 3.5% concentration was hydrolyzed by 4000U/g of alcalase at 8.0 of pH and 55℃ for 3h and then by 3000U/g of papain at 5.5 of pH and 50℃ for 3h.The degree of hydrolysate was 40.17 %.The nitrogen solution index of the hydrolysate was 90.89%.

关 键 词：菜籽清蛋白 碱性蚤白酶 木瓜蛋白酶 酶解 

分 类 号：TS201.1[轻工技术与工程—食品科学]