水解植物蛋白(HVP)的酶法制备及应用  

Preparation of Hydrolyzed Vegetable Protein (HVP) by Trypsin and Its Application

作　　者：武彦文[1] 欧阳杰[2] 张燕[1] 刘子宇[1] 吕景凤[1] 

机构地区：[1]天津轻工业学院食品工程系,天津300222 [2]中国科学院化工冶金研究所生化工程国家重点实验室,北京100080

出　　处：《中国调味品》2002年第5期19-21,45,共4页China Condiment

摘　　要：利用胰蛋白酶水解豆粕粉来制备植物水解蛋白 (HVP) ,确定了胰蛋白酶的最佳水解条件为 :T=5 5℃ ,pH =8 0 ,E/S =2 6 0 0u/g ,固液比 1:8,水解 6h。得到了收率高 ,水溶性好的HVP。Trypsin was utilized to hydrolyze soybean powder to prepare Hydrolyzed Vegetable Protein (HVP),and the optimal hydrolysis conditions were obtained:soybean powder was diluted by eight time amount of water,T=55 ℃,pH=8 0,E/S=2600 u/g,and hytrolysis time was 6h Some examples of HVP application were also discussed

关 键 词：水解植物蛋白 酶法制备 应用 添加剂 胰蛋白酶 

分 类 号：TS202.3[轻工技术与工程—食品科学]