改善大米蛋白溶解性的研究  

Study on Solubility Improvement of Rice Protein

作　　者：黄建韶[1] 张洪[1] 

机构地区：[1]湖南文理学院生命科学学院,湖南常德415000

出　　处：《安徽农业科学》2014年第28期9933-9935,共3页Journal of Anhui Agricultural Sciences

基　　金：湖南省科技厅项目(2012FJ3090)

摘　　要：[目的]研究Alcalase蛋白酶对大米蛋白的水解作用以改善大米蛋白的溶解性。[方法]通过单因素试验,研究pH、温度、酶浓度、底物浓度等因素对Alcalase蛋白酶酶解大米蛋白的影响,通过正交试验确定Alcalase蛋白酶水解大米蛋白的最佳水解条件。[结果]Alcalase蛋白酶水解大米蛋白的最佳水解条件是pH 8.0、温度55℃、酶浓度1 200 U/g、底物浓度4%、水解时间2 h,此条件下大米蛋白的溶解度为71.25%。[结论]酶解后大米蛋白的溶解度显著提高。[Objective]In order to improve the solubility of rice protein,hydrolysis process for rice protein with Alcalase was studied.[Method]The effects of the main parameters including pH,hydrolysis temperature,enzyme concentration,substrate concentration,hydrolysis time on hydrolysis reaction were investigated.The optimum conditions had been found by single-factor analysis and orthogonal test.[Result]The optimum conditions were showed as following,pH was 8.0,hydrolysing temperature was 55 ℃,enzyme concentration of substrate was 1 200 U/g,substrate concentration was 4％,hydrolysis time was 2 h,solubility of rice protein was 71.25 ％.[Conclusion]After enzymatic hydrolysis,the solubility of rice protein increased significantly.

关 键 词：大米蛋白 碱性蛋白酶 酶解 溶解度 

分 类 号：S609.9[农业科学—园艺学]