食品科学 ›› 2008, Vol. 29 ›› Issue (11): 130-133.
• 工艺技术 • 上一篇 下一篇
刘振春, 董源, 王朝辉
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LIU Zhen-Chun, DONG Yuan, WANG Chao-Hui
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摘要: 通过单因素分析,对影响碱性蛋白酶水解玉米蛋白的主要因素进行了研究,利用正交试验筛选出最佳工艺参数。结果表明,酶水解最佳条件为底物浓度3%、酶浓度(E/S)3.0%、水解时间1h、温度45℃,在pH值为9.0条件下,水解度可达38.12%。
关键词: 玉米蛋白, 碱性蛋白酶, 水解, 水解度
Abstract: The factors affecting hydrolysis of corn gluten meal by alkaline protease were studied by mono-factor analysis,and the optimum technique parameters were determined by orthogonal test.The results showed that under the optimal conditions of:concentration of substrate 3%,enzyme to substrate ratio 3.0%,temperature 45 ℃,hydrolysis time 1 h and pH 9.0,the hydrolysis of degree is 38.12%.
Key words: corn gluten meal, alkaline protease, hydrolysis, degree of hydrolysis
刘振春, 董源, 王朝辉. 碱性蛋白酶水解玉米蛋白工艺条件的研究[J]. 食品科学, 2008, 29(11): 130-133.
LIU Zhen-Chun, DONG Yuan, WANG Chao-Hui. Study on Alkaline Protease Hydrolysis of Corn Gluten Meal[J]. FOOD SCIENCE, 2008, 29(11): 130-133.
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