摘要
豆渣中淀粉含量少,淀粉酶水解步骤对蛋白提取率影响不大,确定不经淀粉酶水解的水解蛋白制备工艺路线.在复合蛋白酶和风味蛋白酶的添加量均为0.1%(酶与底物的比值)时,研究酶反应的pH、水解时间、水解温度及底物浓度对蛋白提取率的影响,应用正交试验找出最佳水解条件,结果表明pH为6.0,水解时间3h,水解温度为55℃,底物浓度为112(豆渣水),在此条件下水解,蛋白提取率为55.46%,水解度为9.50%.
The low effect of amylase on the rate of protein extraction due to the low content of starch in soybean residue,the step of amylase hydrolysis was unnecessary in the technological process of enzyme hydrolysis preparation of protein hydrolysate from soybean residue.When the Protamex and the Flavourzym concentration were both 0.1%( enzyme-substrate ratio),we studied the effect of pH,reaction time,temperature and substrate concentration.The optimum hydrolysis conditions were determined by orthogonal design test.When pH was 6.0,the hydrolytic time was 3 h,temperature was 55 ℃,the substrate concentration was 1:12(soybean residue:water), the rate of protein extraction was 55.46% and the degree of hydrolysis was 9.50%.
出处
《南昌大学学报（工科版）》
CAS
2005年第2期74-76,83,共4页
Journal of Nanchang University(Engineering & Technology)
关键词
豆渣
水解蛋白
酶
提取率
水解度
soybean residues
protein hydrolysate
enzyme
rate of protein extraction
degree of hydrolysis
