超声波对螺旋藻蛋白质酶解促进作用的试验研究  

Experimental Study on Promotion Effected of Ultrasonic Treatment on Enzymatic Hydrolysis of Spirulina Plantansis Protein

作　　者：马海乐[1] 杨巧绒[1] 邝利兵[1] 

机构地区：[1]江苏大学生物与环境工程学院,镇江212013

出　　处：《食品科学》2003年第10期35-37,共3页Food Science

基　　金：本项目的其它内容江苏省科技厅技术鉴定;2001年获江苏科技进步三等奖

摘　　要：通过螺旋藻蛋白质的酶解技术,可以改善螺旋藻的水溶性。为了提高螺旋藻蛋白质酶解的效率,研究了超声波技术对酶解过程的促进作用。在同样的试验因素与水平下,进行了对比正交优化试验,结果表明,未经超声波预处理,水解率为52.25%;在超声波处理时间为20min、底物浓度为3%、温度为40℃、pH值为10、恒温酶解为7h的条件下,经过超声波预处理,水解率可达67.05%,水解率提高近15个百分点。The water solubility of spirulina platnsis was improved by Spirulina platansis protern enzymatic hydrolysis.Forraising efficiency of Spirulina platansis protein enzymatic hdrolysis,promotion effect of ultrasonic on enzymatic hydrolysis wasstudied.Under same factors and levels the contrast orthogonal experiments were studied Experimental results indicated thathydrolysis rate was 52.25% without ultrasonic pretreatment Under the conditions as ultrasonic treatment time 20min,substrateconsistence 3%,temperature 40℃,pH10 and enzymatic hydrolysis time 7h,hydrolysis rate was 67.05%,With ultrasonicpretreatment,the hydrolysis rate increased 15%.

关 键 词：超声波技术 螺旋藻 蛋白质 酶解 水解率 

分 类 号：TS202.3[轻工技术与工程—食品科学]