不同条件对胰蛋白酶水解酪蛋白水解度的影响  

Effect of different conditions on trypsin hydrolysis of casein hydrolysis degree

作　　者：于传瑞 杜开书[1] 吴菲[1] 申文鹏 娄伟强[1] 丁凯[1] 李淑梅[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2013年第6期6-8,共3页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南科技学院大学生创新实验项目(2011CXSY36)

摘　　要：研究了不同温度和水解时间以及不同浓度的SDS对胰蛋白酶水解酪蛋白水解度的影响.结果表明:在酪蛋白浓度为4%、加酶量2 500 U/g、pH为7的条件下,选择温度为50℃,水解时间为80 min,酪蛋白的水解效果较佳,水解度为7.30%;同等条件下向此体系加入适量的SDS后,使SDS终浓度为0.001 28 g/mL,水解度提高为13.50%.Effects of different temperature and time of hydrolysis and different concentrations of SDS to trypsin hydrolysis of casein hydrolysis degree were studied in experiment.The results showed that the best effect of hydrolysis of casein are conditions of casein concentration 4%,the amount of enzyme 2 500 U/g, temperature 50 ℃,reaction time of 80 min,the degree of hydrolysis is 7.30%.After joining the moderate SDS under the same conditions,the final concentration of SDS is 0.001 28 g/mL, the degree of hydrolysis can be increased to 13.50%.

关 键 词：酪蛋白 胰蛋白酶 SDS 水解度 

分 类 号：TS201[轻工技术与工程—食品科学]