碱性蛋白酶 (alcalase)水解菜籽清蛋白的工艺优化(英文)  

Technological optimizatation for hydrolysis of rapeseed albumin with alcalase

作　　者：薛照辉[1] 吴谋成[1] 尹经章[2] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]新疆农业大学农学院,乌鲁木齐830052

出　　处：《农业工程学报》2003年第5期176-181,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：the" Tenth Five- Year Plan" Science and TechnologyKey Project(2 0 0 1 BA50 1 A0 5)

摘　　要：采用响应曲面法对碱性蛋白酶 (alcalase)水解菜籽清蛋白工艺进行系统地研究。确定最佳水解条件如下 :温度5 0℃、酶浓度 0 .38A U/ g、底物浓度 4.87%。同时 ,葡聚糖凝胶 (Sephadex G-2 5 )柱层析显示水解物较原清蛋白分子量变小。氨基酸组成分析结果表明菜籽清蛋白水解物可作为一种营养丰富的食品添加剂加以广泛利用。The limited hydrolysis process for rapeseed albumin (RSA) with alcalase was systematically studied through response surface methodology (RSM). The optimum conditions were established, which included hydrolyzing temperature (50℃), enzyme concentration (0.38 Anson Units per gram of substrate) and concentration of substrate (4.87%). The gel filtration chromatography (Sephadex G-25) profile showed the major albumin protein was degraded after hydrolysis. In addition, the amino acid profiles indicated that hydrolyzed rapeseed albumin could be used as an additive with great potential in food industry.

关 键 词：脱脂菜籽饼粕 酶解 菜籽清蛋白 碱性蛋白(alcalase) 水解度 响应曲面法 

分 类 号：TS201.25[轻工技术与工程—食品科学] TS201.1[轻工技术与工程—食品科学与工程]