胰蛋白酶处理对花生蛋白起泡性的影响

［目的］研究胰蛋白酶处理对花生蛋白起泡性的影响，为花生蛋白功能特性的改进提供相关参考。［方法］通过控制胰酶对花生蛋白的水解条件，测定不同处理条件下所得水解蛋白的起泡性。［结果］ 通过对胰酶作用的pH值、温度和加酶量条件的控制，发现经过水解后，花生蛋白的起泡性均有所提高，并确定了最佳的水解条件为：pH值7.5，酶解温度45 ℃，加酶量为0.1%，此条件下所得水解花生蛋白比未水解的花生蛋白的起泡性提高了79.9%。［结论］胰酶对花生蛋白的起泡性有一定的改善作用，通过处理可有效地提高花生蛋白的功能特性，有利于花生蛋白更为广泛的应用。

Effect of Trypsinase on the Foaming Property of Peanut Protein

Objective] The reference for the improvement of the function character of peanut protein was provided through the research on the effect of the trypsinase on its foaming property.Method] The foaming property of hydrolytic peanut protein was determined under the different treatment conditions of trypsinase.Results] The foaming property of the peanut protein after hydrolysis under the controlling condition of pH value,temperature and adding amount of enzyme was improved.And the optimal enzymatic hydrolysis...