咸蛋蛋清酶水解工艺的研究  

STUDY ON THE HYDROLYSIS OF SALINE EGG WHITE

作　　者：李晶晶[1] 郑建仙[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：《河南工业大学学报（自然科学版）》2009年第5期21-24,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：考察不同蛋白酶对蛋清液的水解效果,选用木瓜蛋白酶作为水解用酶.以处理后的蛋清液为底物,采用正交试验,研究木瓜蛋白酶对蛋清蛋白水解的最佳工艺条件.结果表明,在pH值为7.5、反应温度为55℃、反应时间为5 h、加酶量为4 000 U/g底物时,酶解效果最好.The effect of different enzymes on the saline egg white hydrolysis was studied. Papain has the best effect among several different enzymes. The optimum hydrolysis method was determined as pH 7.5, temperature 55℃, hydrolysis time for 5 h, enzyme activity 4000 U/g substrate.

关 键 词：蛋清 酶水解 木瓜蛋白酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]