木瓜蛋白酶水解绿豆分离蛋白研究  

Study on the Hydrolysis of Mung Bean Proteins Isolate by Papain

作　　者：司卫丽[1] 王金水[1] 张长付[1] 

机构地区：[1]郑州工程学院,郑州450052

出　　处：《粮食与油脂》2003年第12期19-21,共3页Cereals & Oils

摘　　要：该文选用木瓜蛋白酶水解绿豆分离蛋白,主要研究pH、温度、酶浓度及反应时间对酶解反应影响,并对酶解液功能特性进行系统研究。实验表明:酶解后绿豆分离蛋白溶解度、乳化能力、发泡能力大大提高,但粘度下降。Mung bean protein isolate was hydrolyzed with papain. The effects of pH, temperature,enzyme concentration and time on enzymatic hydrolysis were mainly discussed and the functionality changes of enzymic hy-drolysate were studied systematically. The experiments showed that after the hydrolysis, the solubility, emulsifying and foaming capacity were improved much, while the viscosity decreased.

关 键 词：木瓜蛋白酶 绿豆分离蛋白 水解反应 

分 类 号：TS201.25[轻工技术与工程—食品科学]