食品科学 ›› 2007, Vol. 28 ›› Issue (10): 229-232.

• 工艺技术 • 上一篇    下一篇

优化蛋清粉蛋白热变性条件的研究

 于志鹏, 林松毅, 刘静波, 郝慧   

  1. 吉林大学军需科技学院营养与功能食品研究室; 吉林大学军需科技学院营养与功能食品研究室 吉林长春130062; 吉林长春130062;
  • 出版日期:2007-10-15 发布日期:2011-11-22

Study on Controllable-hydrolysis of Egg-white Protein

 YU  Zhi-Peng, LIN  Song-Yi, LIU  Jing-Bo, HAO  Hui   

  1. Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China
  • Online:2007-10-15 Published:2011-11-22

摘要: 为了降低蛋清粉蛋白高F值寡肽的生产成本以实现工业化大规模生产,本实验利用了对比分析和L9(34)正交试验设计方法,考察热变性时间、热变性温度和加酶量三个因素对蛋清粉蛋白水解度的影响,优化出蛋清粉蛋白热变性条件的最佳参数为:当底物浓度为5%,热处理温度90℃,热处理时间10min,碱性蛋白酶加酶量5%,酶解5h后蛋清粉蛋白水解度为26.68%。

关键词: 蛋清粉蛋白, 碱性蛋白酶2709, 热变性

Abstract: The contrast analysis and L9(34) orthogonal test were used in this study to reduce the cost of producing egg white powder protein high F value peptide that would help to realize the industrialization of large scale production. Three factors of heat denaturation time, temperature and the enzyme dosage were investigated to measure the effect of egg white powder proteolysis, then, the optimal parameters were: the concentration of substrate 5%, heat denaturation temperature 90 ℃, heat denaturation time 10 minutes, the enzyme dosage 5%. After enzymolysis for 5 h, the proteolysis degree of egg white powder protein was 26.68%.

Key words: egg white powder protein, alkali protease2709, heat denaturation