摘要
分别采用Alcalase、Neutrase、Protamex、Flavorzyme、胃酶、木瓜蛋白酶对小麦面筋蛋白进行水解研究,结果表明,Alcalase能有效水解面筋蛋白,并确定其最佳水解条件:pH 9.0,温度60℃,底物浓度5%,酶浓度E/S为1%,即0.03AU/g蛋白,反应时间4hr左右,在此条件下,水解度可达 20%左右。
Wheat gluten was hydrolyzed respectively with Alcalase, Neutrase, Protamex, Flavorzyme, pepsin and papain in a pH stat. The hydrolysis of Alcalase was carried out using the following optimal parameters: substrate concentration = 5%, enzyme-substrate ratio(E/S) = 0.03AUg^-1 protein, temperature (T) = 60℃, pH = 9.0. After reaction for about 4hr, the use of Alcalase led to the production of protein hydrolysates with about 20% of DH.
出处
《粮食与油脂》
2006年第4期21-23,共3页
Cereals & Oils
基金
高等学校博士学科点专项科研基金资助课题(2004028500)