| 木瓜蛋白酶水解大豆蛋白工艺条件的优化 |
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| 引用本文： | 左继红,崔政伟,邬敏辰,张树飞.木瓜蛋白酶水解大豆蛋白工艺条件的优化[J].农产品加工．学刊,2008(4):67-70. |
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| 作者姓名： | 左继红 崔政伟 邬敏辰 张树飞 |
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| 作者单位： | 1. 江南大学,机械学院,江苏,无锡,214122
2. 江南大学医学院,江苏,无锡,214122 |
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| 摘 要： | 以大豆浓缩蛋白为原料,研究了酶用量、固液比、水解时间、水解温度及pH值对氨基酸提取率的影响。最佳酶解条件为:酶用量为5%,固液比为1∶8,水解时间为5h,水解温度为55℃,pH值为6.7。得到了用木瓜蛋白酶水解大豆蛋白质的最佳酶解工艺。
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| 关 键 词： | 木瓜蛋白酶 大豆 水解 蛋白质 |
Technology Optimization of Soya Protein Hydrolyzed by Papain |
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| Zuo Jihong,Cui Zhengwei,Wu Mingchen,Zhang Shufei.Technology Optimization of Soya Protein Hydrolyzed by Papain[J].Nongchanpin Jlagong.Xuekan,2008(4):67-70. |
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| Authors: | Zuo Jihong Cui Zhengwei Wu Mingchen Zhang Shufei |
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| Institution: | Zuo Jihong1,Cui Zhengwei1,Wu Mingchen2,Zhang Shufei2(1. School of Engineering,Jiangnan University,Wuxi,Jiangsu 214122,China,2. School of Medicine,China) |
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| Abstract: | Methods with soy as the raw material,the effects of the amount of papain,ratio of solid to liquid,time,temperature and pH value on the extraction eficiency of amino acids were investigated.Results the optimal condition of enzymolysis was as follows:the amount of papain of 5%,ratio of solid to liquid of 1∶8,hydrolysis for 5 h at 55 ℃ and pH 6.7.Conclusion the optimal technology condition of soy protein hydrolyzed by papain can be obtained. |
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| Keywords: | papain soya hydrolysis protein |
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