| 风味蛋白酶水解板栗蛋白工艺研究 |
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| 引用本文： | 郑瑞婷,刘长海,沈湘.风味蛋白酶水解板栗蛋白工艺研究[J].广东农业科学,2010,37(4):146-148. |
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| 作者姓名： | 郑瑞婷 刘长海 沈湘 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院,广东广州,510225 |
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| 摘 要： | 为了使板栗中的蛋白质能被人体更有效利用,本研究用风味蛋白酶对板栗浆液中的蛋白质进行水解。以水解度为指标,通过单因素试验和正交试验优化,最终确定了制取板栗蛋白水解液的最佳工艺条件为50℃、pH4.0、时间4h、加酶量0.2%。
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| 关 键 词： | 板栗 风味蛋白酶 蛋白质水解 |
Study on optimization of hydrolysis conditions of producing chestnut protein hydrolazate utilizing flavourzyme |
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| ZHENG Rui-ting,LIU Chang-hai,SHEN Xiang.Study on optimization of hydrolysis conditions of producing chestnut protein hydrolazate utilizing flavourzyme[J].Guangdong Agricultural Sciences,2010,37(4):146-148. |
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| Authors: | ZHENG Rui-ting LIU Chang-hai SHEN Xiang |
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| Abstract: | In order to boost absord of chestnut protein in human diet,the hydrolysis conditions of producing chestnut protein hydrolazate by flavourzyme were studied in this paper.The liquefaction condition was optimumed by mono-factor, orthogonal experiments and sense evaluation.The result showed that the optimum reaction condition parameters of the hydrolysis were 0.2% flavourzyme at 50℃ and pH 4.0 for 4 hours. |
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| Keywords: | chestnut flavourzyme protein hydrolysis |
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