长白山榛仁蛋白水解物的制备工艺研究  

Study on Preparation of Changbai Mountain Hazelnut Protein Hydrolysates

作　　者：王明爽[1,2] 徐晶[1,2] 

机构地区：[1]通化师范学院长白山食用植物资源开发工程中心,吉林通化134002 [2]通化师范学院制药与食品科学学院,吉林通化134002

出　　处：《食品研究与开发》2017年第18期117-121,共5页Food Research and Development

摘　　要：以长白山榛仁分离蛋白为原料,用碱性蛋白酶Alcalase水解制备榛仁蛋白水解物,通过对水解过程中的加酶量、p H、温度和底物浓度等因素进行单因素和响应面试验,优化得出榛仁蛋白水解物的最佳水解工艺为:加酶量10 000 U/g,p H8.5,温度53.5℃,底物浓度2.0%,水解时间150 min,在此条件下制备的榛仁蛋白水解物的水解度达39.72%。This paper took Changbai Mountain hazelnut protein isolated as raw material, prepared the hazelnut protein hydrolysates using the Alcalase, through the single factor and response surface experiment of the Al-calase volume, pH, temperature and substrate concentration, the optimal hydrolysis conditions were deter-mined as：Alcalase volume 10000 U/g, pH 8.5, temperature 53.5℃, substrate concentration 2.0%, hydroly-sis time 150 min, the degree of hydrolysis of hazelnut protein hydrolysates reached 39.72%.

关 键 词：长白山榛仁 蛋白水解物 响应面 

分 类 号：TS201.21[轻工技术与工程—食品科学]