酶解玉米黄粉制备活性玉米肽  

Preparation of Active Peptides by Hydrolysis of Corn Gluten Meal

作　　者：王芳[1] 田建文[1,2] 

机构地区：[1]宁夏大学农学院食品科学与工程,宁夏银川750021 [2]宁夏科学技术厅,宁夏银川750001

出　　处：《食品研究与开发》2010年第10期168-170,共3页Food Research and Development

摘　　要：玉米黄粉是玉米提取淀粉的副产物,没有被充分利用。以此为原料制备玉米肽提高附价值,探讨水解的最佳条件。结果表明:酶与底物之比为1000U/g、温度50℃、pH值为10.0,水解4h为最佳条件。Com gluten meal is the main by-produced in the extraction of starch from corn; however it is not fully utilized. In this article, in order to increase the added value of the corn gluten meal, it is used to prepare corn peptide, and the optimum hydrolysis condition is also discussed in this paper. The result show that the optimum hydrolytic condition was [E]/[S]=1 000 U/g, temperature 50 ℃, pH 10.0, time 4 h.

关 键 词：玉米黄粉 玉米肽 水解 

分 类 号：TQ936.16[化学工程]