摘要
以脱脂菜籽粕为原料 ,对碱性蛋白酶和风味蛋白酶分步水解其中的蛋白质进行了研究。结果表明 ,在碱性蛋白酶和风味蛋白酶的最适作用温度和起始pH值下 ,先用 30 0 0U/g碱性蛋白酶水解 4h后 ,再用 30 0 0U/g的风味蛋白酶水解 4h ,水解产物的水解度和氮收率分别为 10 %和91.14 %。水解产物的口味平淡 ,三氯乙酸氮溶解指数为 90 .18%。
The step hydrolysis parameters of alcalase and flavorzyme were studied, using defatted rapeseed meal as materials. Results showed that Defatted rapeseed meal hydrolysis with 3 000 U/g alcalase for 4 hours,then with 3 000 U/g flavorase for 4 hours at the optimal hydrolysis temperature and pH value of alcalase protease and flavorzyme,the hydrolytic degree,recovery of nitrogen and nitrogrn solubility index in 20% trichloroacetic acid of hydrolysates were 10%,91.14% and 90.18%,respectively.The hydrolysates had bland taste.
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第7期15-17,共3页
China Oils and Fats
基金
武汉市晨光计划资助 (985 0 0 30 73)
