酶解法对燕麦蛋白水解性的影响  

Influence of Enzymatic Hydrolysis on the Hydrolysis Degree of Oat Protein

作　　者：张雪莹[1] 翟爱华[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《安徽农学通报》2017年第6期32-33,130,共3页Anhui Agricultural Science Bulletin

摘　　要：为了解酶解法对燕麦中蛋白质水解度的影响,该研究采用梯度改变酶解反应的蛋白酶类型、加酶量、底物浓度、反应时间的条件,探究燕麦蛋白水解度的变化。结果表明:酶解法制取燕麦蛋白,在3类蛋白酶中碱性蛋白酶对燕麦蛋白的酶解性最好,根据单因素实验结果,并综合考虑实验成本,得出碱性蛋白酶在加酶量为1 200u/g,底物浓度为2%,酶解时间为40min的条件下,水解最为彻底。In order to understand the effect of enzymatic hydrolysis on the degree of protein hydrolysis in oats, the change of proteolytic degree of oat was explored by changing the protease type, enzyme dosage, substrate concentration and reaction time.The results showed that oatmeal protein was prepared by enzymatic hydrolysis, and the proteo- lytic activity of oat protein was the best in the three kinds of proteases.Based on the single factor experiment and the experimental cost were taken into account, the alkaline protease was 1200u/g, the substrate concentration of 2%, the hydrolysis time of 40min.Under the conditions, the hydrolysis is the most thorough.

关 键 词：酶解法 燕麦蛋白 水解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]