摘要
在常见的微生物发酵法生产的蛋白酶中,酸性蛋白酶的水解作用能显著提高棉子蛋白的起泡性能。通过水解改性,棉子蛋白的起泡度从145％提高到360％,失水率从30％降到14.8％。经正交试验确认制备起泡剂的最佳工艺条件为:反应温度52℃,pH3.0～4.0,反应时间6.5h,固液比1:6,酶浓度20×10^(-3)g/g底物(16 000 IU)。
In the common proteolytic enzymes made with the method of microbe fermentation, the hydrolysis of acid proteolytic enzyme is very effective in improving the foaming Property of cottonseed protein. After changing the property of hydrolysis, the foaming capacity of cottonseed protein is increased from 145% to 360%, and the water loss ratio is decreased from 30% to 14.8%. And it is ascertained through the orthogonal experiment that the optimum technical conditions are as follows: reaction temperature is 52℃, PH value is 3.4-4.0, reaction time is 6.5 hours, the ratio between solid and liquid is 1: 6, enzyme concentration is 20x10-3g/g substrate(16 000 IU).
关键词
棉子蛋白
酶法
蛋白酶
水解
起泡剂
棉籽蛋白
cottonseed protein proteolytic enzyme catalytic hydrolysis foaming property
