摘要
以活性谷朊粉为原料,研究超声作用及超声功率对不同的底物浓度、酶浓度、反应温度、pH经中性蛋白酶水解的谷朊粉水解度的影响。结果表明,超声作用既不改变酶解反应的最适温度和pH,也不改变水解度与水解温度、pH、底物浓度、酶浓度之间关系曲线的变化趋势,但超声作用可明显提高水解度;200W的超声波对中性蛋白酶水解谷朊粉具有明显的促进作用。
Vital wheat gluten was used as the raw material to study the effect of ultrasonic wave on hydrolysis degree （DH） of wheat gluten, which was hydrolyzed by neutrase under different ultrasonic power, substrate concentration, enzyme concentration, temperature and pH. The results indicate that the ultrasonic wave neither changed the optimum temperature and pH nor the relationship between temperature, pH, substrate concentration and enzyme concentration in hydrolysis. But the action of ultrasonic wave can enhance the DH remarkably; the ultrasound at 200W could obviously improve the gluten hydrolysis by neutrase.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期75-77,共3页
Science and Technology of Food Industry
基金
辽宁省科技厅科技攻关项目(2004205001)。
