大米蛋白的双酶法水解条件研究

为研究大米蛋白的酶法水解条件，提高大米蛋白的溶解、乳化和发泡性能。通过酶催化反应进程确定酶的加入方式；通过均匀设计实验和Mathematica数学软件确定酶的反应条件。结果表明碱性蛋白酶和复合蛋白酶的共同水解效果高于单一酶制剂；酶催化反应过程中，大米蛋白的溶解性、乳化性和发泡性等指标变化趋势不同，水解度与上述指标之间也没有对应关系。得出的结论是双酶法水解更适于改善大米蛋白的溶解性能；两种酶之间有一定的协同作用，适当控制反应条件可以分别得到溶解、乳化或发泡性能显著的大米蛋白水解物。

Research on Enzymatic Hydrolysis of Rice Protein with two Proteases

[Purpose] to improve the solubility, emulsification and foaming ability of rice protein by enzymolysis. [Methods] to select suitable way of applying enzyme by the enzymolysis curve, to optimize the enzymolysis condition with uniform design and to analysis data by Mathematica statistic software. [Result] The efficiency of hydrolysis by Alcalase and Protamex together was better than that by single Alcalase or Protamex. The changes of solubility, emulsification and foaming activity of the hydrolysates were not same at the same hydrolytic condition. [Conclusion] Using two proteases together could improve the solubility of rice protein more than using single protease. In the system of hydrolysis, Alcalase and Protamex exist cooperation with each other.