冷榨花生饼制备花生蛋白的水酶法研究  

Investigation of aqueous enzymatic extracting of peanut protein from the cold pressed peanut cake

作　　者：段家玉[1] 张声华[2] 何东平[3] 

机构地区：[1]临沂大学生命科学学院,山东临沂276000 [2]华中农业大学食品科技学院,湖北武汉430070 [3]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《广东农业科学》2011年第10期82-85,共4页Guangdong Agricultural Sciences

摘　　要：利用中性蛋白酶对碱预处理过的冷榨花生饼进行酶解的工艺研究。以pH、酶解温度、酶解时间、加酶量为单因素进行了单因素酶解研究,在此基础上以水解度为响应值对酶解条件进行响应面分析,得到较佳工艺条件为pH 6.7、反应温度50℃、酶解时间2.5 h、加酶量为6 500 U/g底物。Neutral protease is used to enzymatically hydrolyze alkaline pretreated cold pressed peanut cake.Relationships among the degree of hydrolysis（DH）,substrate concentration,enzyme/substrate,duration time,temperature and pH were studied thoroughly.The response surface methodology was adopted to obtain the optimum conditions of the hydrolysis with neutral protease as enzyme/substrate of 6 500 U/g,duration time of 2.5 h,temperature of 50℃ and pH of 6.7.

关 键 词：冷榨花生饼 水酶法 花生蛋白 

分 类 号：S565.2[农业科学—作物学] TS201.21[轻工技术与工程—食品科学]