豌豆蛋白质酶法水解及产物特性研究  

Enzymatic Hydrolysis and Products Properties of Pea Protein

作　　者：何希强 肖怀秋[2] 李玉珍[2] 

机构地区：[1]湖南省湘粮机械制造有限公司,湖南长沙410100 [2]湖南化工职业技术学院应用化学系,湖南株洲412004

出　　处：《食品研究与开发》2013年第18期74-77,共4页Food Research and Development

摘　　要：为了拓宽豌豆蛋白的应用范围,采用Alcasase 2.4L碱性蛋白酶对其进行限制性酶法水解并进行了蛋白质回收率和酶解进程以及酶解产物功能特性进行等方面的研究,试验结果表明,Alcasase 2.4L碱性蛋白酶能够有效酶解豌豆蛋白,蛋白质回收率可达84%,与豌豆蛋白相比,在pH2～12范围内,不同水解度的豌豆蛋白酶解产物溶解性均有明显改善,最高可达95%左右。5% DH的酶解产物乳化性、乳化稳定性、起泡性和泡沫稳定性相比豌豆蛋白均较好,但随着酶解的进一步进行,其乳化和起泡特性均呈下降趋势。In order to extend applications of pea protein pea protein. The protein recovery, hydrolytic efficiency and Alcasase2.4L was used to enzymatically hydrolyzed of hydrolysis were compared with pea protein untreated by enzyme and the functionalities of the hydrolysates were determined. Results shown that Alcasase2.4L can hydrolyzed efficiently pea protein and the protein recovery can attain 84 %.All the enzymatic hydrolates had excellent solubility （the best solubility can attain 95 %） over a pH range of 2-12 compared with pea protein.And the emulsifying and foaming properties of pea propein hydrolysates with relatively low DH （5.0 %） were remarkably higher compared to the untreated one and others enzymatic samples. Enzymatic sample of 5 % DH had better foaming and emulsifying properties, but foaming and emulsifying properties was worse than the higher of DH %.

关 键 词：豌豆蛋白质 乳化性 起泡性 碱性蛋白酶 豌豆蛋白酶解产物 

分 类 号：TS201.2[轻工技术与工程—食品科学]