摘要
通过单因素实验考察了超声处理对玉米蛋白水解度的影响;并在单因素实验的基础上,通过对超声波功率、底物浓度、酶与底物浓度比、水解时间进行四因素三水平正交实验,确定了在超声波作用下玉米蛋白最佳的酶解条件。结果表明,超声处理不改变玉米蛋白水解过程中底物浓度、酶浓度、反应温度、反应时间与水解度之间关系的变化趋势,但能使水解度明显提高。在超声波作用下,玉米蛋白酶解的最佳反应条件为:超声波功率200W,玉米蛋白粉浓度6%,酶与底物浓度比0.7%,pH9.0,55℃下水解1h。此时,玉米蛋白的水解度为25.14%,比对照提高了14.68%。
The best digestion conditions of alkaline protease were determined by ultrasound through single factor experiments.The results showed as follow： when ultrasonic power was 200W, substrate concentration was 7% ,the hydrolysis time was I h,the reaction temperature was 55℃, pH was 9.0, enzyme dosage was O.6%,the degree of hydrolysis was up to 22.49%, it enhanced 10.57% than that without ultrasound. The optimum conditions for hydrolysis were determined through orthogonal experiment, ultrasonic power was 200W, corn protein powder was 6% concentration,the ratio of enzyme to substrate concentration was 0.7%, hydrolysis temperature was 55℃, at this time, the corn gluten meal was for 25.14% degree of hydrolysis, compared with no ultrasonic increasing 14.68%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期235-236,239,共3页
Science and Technology of Food Industry
关键词
玉米多肽
碱性蛋白酶
超声波
corn multi- peptides
alkaline proteinase
ultrasonic wave
