食品科学 ›› 1997, Vol. 18 ›› Issue (9): 27-31.
• 食品科学 • 上一篇 下一篇
鲁晓翔, 王绍树, 张明春
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Lu-Xiao-Xiang, Wang-Shao-Shu, Zhang-Ming-Chun
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摘要： 以蚂蚁为原料，利用胰酶、胰蛋白酶及木瓜蛋白酶对蚂蚁蛋白水解。确定胰蛋白酶为较适宜酶，最佳水解条件为：温度45℃，pH8．0，底物浓度7．5％，酶与底物比6000u／g，时间6h，氨基氮生成率达43％，水解液含18种氨基酸，其中必需氨基酸占54．4％，氮溶解指数达92％．是一种营养价值较高的蛋白质补剂。
关键词: , 蚂蚁蛋白, 胰蛋白酶, 蛋白水解物
Abstract: This paper is about the comparative research of hydrolysis condition of different protease to ant protein. The results shown that trypsin had better hydrolysis activity with optimum bydrolysis condition as temperature 45℃. pH8. 0, Substrate concentration 7.5 %, Enzyme/substrate ratio 6000u/g and hydroysis time 6h. The efficiency of amin-N product is 43%. There are 18 links of amino acids in the hydrolysate.The essential amino acids account for 54. 4% of total amount of amino acid. The TCA-NSI is 92%. These results shown that hydrolysate from the ant protein was a high nutritive protein liquid.
Key words: , Ant protein Trypsin Hydrolysate；
鲁晓翔, 王绍树, 张明春. 酶法水解蚂蚁蛋白的研究[J]. 食品科学, 1997, 18(9): 27-31.
Lu-Xiao-Xiang, Wang-Shao-Shu, Zhang-Ming-Chun. [J]. FOOD SCIENCE, 1997, 18(9): 27-31.
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