Protamex复合蛋白酶水解鸡蛋蛋清蛋白工艺优化  

Optimization for hydrolysis egg white protein by Protamex

作　　者：左晓昕 朱隆基[1] 金晓君[1] 占今舜[1] 霍永久[1] 赵国琦[1] 

机构地区：[1]扬州大学动物科学与技术学院,扬州225009

出　　处：《食品科技》2016年第8期64-69,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31572430);江苏省科技支撑计划项目(BE2013293)

摘　　要：探讨Protamex复合蛋白酶水解鸡蛋蛋清蛋白时的最佳工艺条件。试验以水解度和蛋白质残留量为指标,研究水解温度、酶用量、pH及蛋清浓度对水解条件的影响,并通过正交试验来确定最佳工艺参数。结果发现,在温度55℃、pH7.0、酶量为7%、蛋清浓度为1:5条件下,蛋白质残留量为6.88%,水解度达7.40%,水解物的相对分子质量集中在500以下,这部分小肽极易被人体吸收且不会引起过敏反应。The optimum conditions for egg white hydrolysis using Protamex enzyme was discussed in this paper. We used the degree of hydrolysis（DH） and residual protein as the experimental index to investigate the effects of temperature, enzyme dosage, pH and concentration during hydrolysis and determined the optimal parameters using orthogonal test. The results had showed that the optimal conditions for hydrolyzing egg white protein using Protamex were temperature 55 ℃, pH 7.0, enzyme amount 7% and egg white（v_（egg white）∶v_（water）） at a concentration of 1∶5. In this circumstance, the degree of hydrolysis and residual protein were 7.40% and 6.88% respectively. The hydrolyzate with relative molecular mass lower than 500, the pepeides could be absorbed by human easily and avoided anaphylaxis.

关 键 词：鸡蛋 PROTAMEX复合蛋白酶 水解 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]