摘要
研究了6种商品化蛋白酶在反应体系pH值自然变化下水解乳蛋白的情况,继而对两种酶复配水解乳蛋白进行了研究。结果表明,双酶水解乳蛋白的最佳条件为底物质量浓度为70 g/L,木瓜蛋白酶酶活添加量为3000 U/g,水解50 min后,加入酶活添加量为2000 U/g的Protamex,继续水解150 min,水解度可达25.12%。
The high level salt content in the milk protein peptide produced by the traditional process is one of the major limitations for its more extensive use. Milk protein was enzymatically hydrolyzed by six commercial proteases in the pH naturally changed condition in this paper. Then bienzyme method hydrolysis milk protein was studied. The optimum parameters of the bienzyme hydrolysis were： Content of substrate 7%; enzyme amount Papain 3000 U/g, Protamex 2000 U/g; Firstly, Papain hydrolyzed 50rain and then added Protamex till 200min. The hydrolysis degree reached 25.12%.
出处
《中国乳品工业》
CAS
北大核心
2007年第12期4-6,共3页
China Dairy Industry
基金
国家"十一五"科技支撑计划(2006BAD04A07)
关键词
乳蛋白
PH值
双酶水解
水解度
milk protein
pH value
bienzymatic hydrolysis
degree of hydrolysis
