摘要
利用碱性蛋白酶对麦芽蛋白进行酶法改性。通过对水解度(DH)的控制,来改善麦芽蛋白的某些功能特性。系统考察了酶量、pH值、酶解时间和酶解温度对功能特性的影响。通过单因素试验和正交试验,确定了最佳工艺条件:pH10、酶解时间15min、加酶量4000U/g。改性后麦芽蛋白的起泡性、溶解性和乳化性均有大幅提高,分别达到167%、22.68%和13.8%,比未改性前的麦芽蛋白分别提高了7.35倍、2.47倍和0.28倍。
Through controlling the degree ofhydrolysis, some functional properties of malt protein were improved by means of enzymatic modification with alcalase in this study. The effects of alcalase amount, pH, hydrolysis time and temperature on functional properties of malt protein were investigated in single-factor test, and then except temperature that was confirmed to be 45 ℃ in single-factor test, three other hydrolysis conditions were further optimized via orthogonal test, as follows： alcalase amount 4000 U/g, pH 10, and hydrolysis time 15 min. After enzymatic modification under the above conditions, the foamability, water solubility and emulsifying capacity of malt protein reach 167%, 22.68% and 13.8%, respectively, which are improved by 7.35 times, 2.47 times and 0.28 times than before, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期190-193,共4页
Food Science
基金
河南省科技发展重点攻关项目(082102340012)
关键词
麦芽蛋白
碱性蛋白酶
功能特性
改性
malt protein
alcalase
functional property
modification
