摘要
以核桃仁为原料 ,采用酶解技术 ,经蛋白质提取、酶解、分离等工序制备高质量低分子肽制品 .蛋白酶水解核桃仁的最佳条件为 :温度 40℃、p H9、底物浓度 40 mg/m L、酶量1 5 0 U/g,反应时间 2 h,在此条件下核桃蛋白质的水解度约为 2 0 % .
In this paper is studied the main technique of the enzymatic hydrolysis of walnut to prepare the peptide with low-molecular weights. A new technique of hydrolyzing walnut protein with an enzyme has been worked out. This paper deals with the effects of hydrolysis temperature, optimum pH, substrate concentration, enzyme amount and hydrolysis duration carried out with the enzyme on the hydrolysis proportion of the walnut protein. The results show that increasing the enzyme concentration and hydrolysis duration, the hydrolysis proportion raises significantly. The suitable hydrolysis conditions of this enzyme are hydrolysis temperature of 40 ℃, optimum pH 9, substrate concentration of 40 mg/mL, enzyme amount of 150 U/g, hydrolysis duration of 2 h. Under such conditions, the degree of the hydrolysis of the hydrolyzed walnut protein is about 20%. It is a good way for the hydrolysis of walnut.
出处
《吉林大学学报（理学版）》
CAS
CSCD
北大核心
2003年第4期526-530,共5页
Journal of Jilin University:Science Edition
