食品科学
• 生物工程 • 上一篇 下一篇
郭庆启，张乃珣，王 群，王 莎，何福桂
出版日期:
发布日期:
通讯作者:
基金资助:
教育部东北林业大学大学生创新训练项目(11102250018)
GUO Qing-qi，ZHANG Nai-xun，WANG Qun，WANG Sha，HE Fu-gui
Online:
Published:
Contact:
摘要：
以玉米麸质为原料，通过响应面法对中性蛋白酶酶解玉米蛋白的条件进行优化并建立回归模型，得到最佳 水解工艺条件为：酶解时间3.4h、酶与底物比1.25%、酶解pH 6.95、料液比1:23(m/V)，此工艺条件下的水解度预测 值为16.51%，水解度实测值为(16.38±0.11)%。在最优条件下制备得到的玉米蛋白酶解液对乙醇脱氢酶的激活率为 (21.23±0.17)%，氨基酸测定结果表明玉米蛋白酶解液中的丙氨酸和亮氨酸的含量较高。
关键词: 玉米蛋白, 中性蛋白酶, 水解, 响应面, 乙醇脱氢酶
Abstract:
Protein hydrolysis of defatted corn gluten by neutrase was optimized using response surface methodology in this study. Results showed that the best hydrolysis conditions were found to be 3.4 h, 1.25%, 6.95 and 1:23 (m/V) for hydrolysis time, enzyme/substrate ratio, pH and material/liquid ratio, respectively. Under these conditions, the predicted and actual values of degree of hydrolysis (DH) were 16.51% and (16.38 ± 0.11)%, respectively. The corn protein hydrolysate prepared under the optimal conditions activated alcohol dehydrogenase by (21.23 ± 0.17)%. Amino acid analysis showed higher contents of alanine and leucine in the hydrolysate.
Key words: corn proteins, neutrase, hydrolysis, response surface methodology, alcohol dehydrogenase
中图分类号:
TS213.4
郭庆启，张乃珣，王 群，王 莎，何福桂. 玉米蛋白酶解工艺的优化及酶解液对乙醇脱氢酶活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201313037.
GUO Qing-qi，ZHANG Nai-xun，WANG Qun，WANG Sha，HE Fu-gui. Optimization of Corn Protein Hydrolysis by Neutrase and Influence of Hydrolysates on the Activity of Alcohol Dehydrogenase[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313037.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201313037
https://www.spkx.net.cn/CN/Y2013/V34/I13/170
京公网安备 11010202009729号