红小豆蛋白质的复合蛋白酶酶解工艺研究  

Study on Compound Proteinase Hydrolysis Technology of Adzuki Bean Protein

作　　者：王燕荣[1] 李正英[1] 娜仁图雅[1] 

机构地区：[1]内蒙古农业大学职业技术学院食品工程技术系,包头014109

出　　处：《食品工业》2017年第1期106-108,共3页The Food Industry

摘　　要：以红小豆蛋白质为研究对象,对其酶解工艺进行了研究,选出木瓜蛋白酶和碱性蛋白酶进行复配,通过正交优化试验确定了红小豆蛋白质酶解的最佳工艺条件为:碱性蛋白酶6 750 U/g、木瓜蛋白酶5 000 U/g、温度50℃、pH 8.0、时间2 h。The technology of enzymatic hydrolysis of adzuki bean protein was studied. Alkaline protease and papaya protease were selected that had been compound proteinase to further study. The optimal condition of enzyme hydrolysis that had been determined by orthogonal test, was that alkaline protease addition of 6 750 U/g, papaya protease addition of 5 000 U/g, enzymatic hydrolysis temperature of 50℃, pH of 8.0 and enzymatic hydrolysis time of 2 h.

关 键 词：红小豆蛋白质 复合蛋白酶 酶解 

分 类 号：TS201.25[轻工技术与工程—食品科学]