食品科学 ›› 2009, Vol. 30 ›› Issue (7): 190-193.doi: 10.7506/spkx1002-6630-200907043

• 生物工程 • 上一篇    下一篇

利用碱性蛋白酶改性麦芽蛋白功能特性的研究

肖连冬,黄雪征,韦 冬   

  1. 南阳理工学院生物与化学工程学院
  • 收稿日期:2008-06-22 修回日期:2008-11-28 出版日期:2009-04-01 发布日期:2010-12-29
  • 通讯作者: 肖连冬 E-mail:rusuan110@126.com
  • 基金资助:

    河南省科技发展重点攻关项目(082102340012)

Study on Modification of Functional Properties of Malt Protein with Alcalase

XIAO Lian-dong HUANG Xue-zheng WEI Dong   

  1. (College of Biochemical Engineering, Nanyang Institute of Technology, Nanyang 473004, China)
  • Received:2008-06-22 Revised:2008-11-28 Online:2009-04-01 Published:2010-12-29
  • Contact: XIAO Lian-dong E-mail:rusuan110@126.com

摘要:

利用碱性蛋白酶对麦芽蛋白进行酶法改性。通过对水解度(DH)的控制,来改善麦芽蛋白的某些功能特性。系统考察了酶量、pH值、酶解时间和酶解温度对功能特性的影响。通过单因素试验和正交试验,确定了最佳工艺条件:pH10、酶解时间15min、加酶量4000U/g。改性后麦芽蛋白的起泡性、溶解性和乳化性均有大幅提高,分别达到167%、22.68%和13.8%,比未改性前的麦芽蛋白分别提高了7.35倍、2.47倍和0.28倍。

关键词: 麦芽蛋白, 碱性蛋白酶, 功能特性, 改性

Abstract:

Through controlling the degree of hydrolysis, some functional properties of malt protein were improved by means of enzymatic modification with alcalase in this study. The effects of alcalase amount, pH, hydrolysis time and temperature on functional properties of malt protein were investigated in single-factor test, and then except temperature that was confirmed to be 45 ℃ in single-factor test, three other hydrolysis conditions were further optimized via orthogonal test, as follows: alcalase amount 4000 U/g, pH 10, and hydrolysis time 15 min. After enzymatic modification under the above conditions, the foamability, water solubility and emulsifying capacity of malt protein reach 167%, 22.68% and 13.8%, respectively, which are improved by 7.35 times, 2.47 times and 0.28 times than before, respectively.

Key words: malt protein, alcalase, functional property, modification

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