碱性蛋白酶对鸡蛋清的酶解效果研究  

Study on the effect of hydrolysis by alkaline protease from egg white

作　　者：万菡[1] 刘良忠[1] 李丁宁[1] 刘培勇[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2011年第3期9-13,共5页Journal of Wuhan Polytechnic University

摘　　要：试验以新鲜鸡蛋蛋清为原料,以水解度(DH)作为试验衡量指标,利用pH-stat法对底物浓度、pH值、酶解温度、加酶量、酶解时间等试验条件进行考察,并采用正交试验综合分析得到碱性蛋白酶酶解鸡蛋清制备蛋清肽的最佳工艺条件为:底物浓度4%;酶解pH值9.5;酶解温度55℃;加酶量6%;酶解反应时间4 h,水解度可达23.74%。Egg white was used as raw material,and contrast analysis and orthogonal experiment were carried out for a system research on the optimal disassembling conditions of enzyme in preparing peptide.The DH was regarded as a basis for selecting the proper tool enzyme in the course of selecting compound enzyme.According to the study on the factors such as substrate concentration,pH value,hydrolyzing temperature,time and enzyme concentration in a orthogonal design,suitable conditions for the hydrolysis of alkaline protease were as follows： substrate concentration was 4%,pH 9.5,temperature 55 ℃,enzyme concentration 6%,the hydrolysis degree was 23.74% when the hydrolysis time reached 4 h.

关 键 词：蛋清 碱性蛋白酶 水解 水解度 肽 

分 类 号：TS264.2[轻工技术与工程—发酵工程] S661.6[轻工技术与工程—食品科学与工程]