中性蛋白酶水解豌豆蛋白水解条件的优化及水解产物乳化性的研究  

EMULSIFYING PROPERTIES OF PEA PROTEINS MODIFIED BY NEUTRAL PROTEASE

作　　者：胡婷婷[1] 胡二坤[2] 吴欣欣[1] 刘奕[1] 张赛[1] 郭兴凤[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南职业技术学院烹饪食品系,河南郑州450002

出　　处：《河南工业大学学报（自然科学版）》2012年第4期29-35,共7页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以生产淀粉的副产物豌豆蛋白粉为原料,研究了中性蛋白酶酶解条件对豌豆蛋白乳化性的影响.首先通过单因素试验研究了加酶量、反应时间、底物浓度、反应温度、pH值对豌豆蛋白乳化活性和乳化稳定性的影响;在单因素试验的基础上设计响应面试验,研究各因素及其交互作用对豌豆蛋白乳化性的影响,优化出的最佳酶解条件为:加酶量0.13%、反应时间32.5 min、pH8.0、反应温度52.8℃,此时豌豆蛋白的乳化活性为35.82 m2/g,乳化稳定性为45.88 min,比改性前豌豆蛋白的乳化性有了明显提高.Taking the byproduct pea protein powder of starch production process as materials, we studied the influences of neutral protease hydrolysis conditions on emulsifying properties of pea proteiia. Firstly, we studied the influences of neutral protease addition amount, reaction time, substrate concentration, reaction temperature, and pH value on the emulsifying activity and emulsifying stability of pea protein through single factor experiments. Then, we applied response surface methodology to study the influences of each factor and their interaction effect on the emulsifying protein of pea protein on the basis of single factor experiments, and determined the optimum hydrolysis conditions as follows： neutral protease addition amount 0.13%, reaction time 32.5 minutes, pH value 8.0 and reaction temperature 52.8 ℃. Under the optimum conditions, the emulsifying activity and emulsifying stability of pea protein were respectively 35.82 m^2/g and 45.88 minutes, which were significantly higher than those of pea protein before modification.

关 键 词：豌豆蛋白 中性蛋白酶 乳化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]