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