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改善大米蛋白溶解性的研究
引用本文:黄建韶,张洪. 改善大米蛋白溶解性的研究[J]. 安徽农业科学, 2014, 0(28): 9933-9935
作者姓名:黄建韶  张洪
作者单位:湖南文理学院生命科学学院,湖南常德,415000
摘    要:[目的]研究Alcalase蛋白酶对大米蛋白的水解作用以改善大米蛋白的溶解性.[方法]通过单因素试验,研究pH、温度、酶浓度、底物浓度等因素对Alcalase蛋白酶酶解大米蛋白的影响,通过正交试验确定Alcalase蛋白酶水解大米蛋白的最佳水解条件.[结果]Alcalase蛋白酶水解大米蛋白的最佳水解条件是pH 8.0、温度55℃、酶浓度1 200 U/g、底物浓度4%、水解时间2h,此条件下大米蛋白的溶解度为71.25%.[结论]酶解后大米蛋白的溶解度显著提高.

关 键 词:大米蛋白  碱性蛋白酶  酶解  溶解度

Study on Solubility Improvement of Rice Protein
HUANG Jian-shao,ZHANG Hong. Study on Solubility Improvement of Rice Protein[J]. Journal of Anhui Agricultural Sciences, 2014, 0(28): 9933-9935
Authors:HUANG Jian-shao  ZHANG Hong
Affiliation:( School of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000)
Abstract:[Objective]In order to improve the solubility of rice protein,hydrolysis process for rice protein with Alcalase was studied.[Method]The effects of the main parameters including pH,hydrolysis temperature,enzyme concentration,substrate concentration,hydrolysis time on hydrolysis reaction were investigated.The optimum conditions had been found by single-factor analysis and orthogonal test.[Result]The optimum conditions were showed as following,pH was 8.0,hydrolysing temperature was 55 ℃,enzyme concentration of substrate was 1 200 U/g,substrate concentration was 4%,hydrolysis time was 2 h,solubility of rice protein was 71.25 %.[Conclusion]After enzymatic hydrolysis,the solubility of rice protein increased significantly.
Keywords:Rice protein  Alcalase  Enzymatic hydrolysis  Solubility
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