食品科学 ›› 2002, Vol. 23 ›› Issue (8): 52-56.

• 基础研究 • 上一篇    下一篇

玉米蛋白水解条件的优化研究

 郑冬梅, 李升福, 孔保华   

  1. 东北农业大学食品学院
  • 出版日期:2002-08-15 发布日期:2011-12-31

 ZHENG  Dong-Mei, LI  Sheng-Fu, KONG  Bao-Hua   

  • Online:2002-08-15 Published:2011-12-31

摘要: 本试验是以玉米黄粉为底物,采用碱性蛋白酶为水解酶进行水解。采用二次旋转回归设计,以温度、酶与底物浓度比和pH三因素进行水解,得出玉米黄粉的最佳水解条件是[S]=8%、[E]/[S]=3.3%、pH =9.85、T=45℃、水解时间(t)=4.5h。在这种水解条件下蛋白回收率>73%。

关键词: 玉米肽, 酶解, 水解度, 蛋白回收率

Abstract: The yellow flaur was taken maize as substrate and the alkaline protease was adopted for hydrolysis .The two timesrotated regression and design was used.By the three factors of processing ,namely,temperature,rate of enzyme to substrateconcentration and pH.The optimum conditions of hydrolysiso of yellow maize flour were: [S]=8%、 [E]/[S]=3.3%、pH =9.85、T =45℃and hydrolysises time (t) =4.5h. The rate of recovery of albumen under the hydrolysis conditions was > 73%.

Key words: Maize petide , Enzyme hydrolysis , Hydrolysise degree , The rate of recovery of albumen