摘要
采用Alcalase与Flavourzyme两种酶对羊奶乳清蛋白进行水解,以水解度为指标,对两种酶单独使用及复合使用水解羊奶乳清蛋白的工艺条件进行了研究。试验结果显示:采用Alcalase与Flavourzyme复合水解羊奶乳清蛋白的效果较好,特别是采用先添加Flavourzyme后加入Alcalase进行水解,不仅能提高羊奶乳清蛋白的水解度,使其达到32.81%,而且对改善水解液的口感有较大的作用。
The technology for enzymatic hydrolysis by using Alcalase and Flavourzyme was researched to extract protein from goat whey, the degree of hydrolysis （DH） was assayed during the hydrolyzing. The conditions for hydrolysis of goat whey protein by using single protease and combined enzymes were studied. The results indicated that hydrolysis effect would be better when using combined enzymes. Especially using Flavourzyme in advance of Alcalase,the degree of hydrolysis could reach 32.81%, the bitter value decreased and the hydrolysates tasted soft.
出处
《广西农业生物科学》
CSCD
2007年第3期227-231,共5页
Journal of Guangxi Agricultural and Biological Science
基金
国家科技部"西部开发"重大专项项目(2003BA901A19)
关键词
羊奶
乳清蛋白
酶解
水解度
goat milk
whey protein
enzymatic hydrolysis
degree of hydrolysis （DH）
