摘要
研究了乳清多肽的制备、性质及其发酵饮料的开发,结果表明,碱性蛋白酶比中性蛋白酶水解乳清蛋白的能力强,且更经济,水解最佳条件为加酶量为7000(U/g蛋白)、底物添加量为5%、水解温度为60℃、水解初始pH值为8.5,最大乳清蛋白水解度可达到22.45%。最优酒精发酵条件为接种量5%、初始pH7.5、温度22℃、时间45h。乳清多肽发酵饮料的配方为酸量0.1%,蔗糖量为8%,-β环状糊精量为0.5%。
Preparation and properties of whey polypeptides and development of whey polypeptide fermentation beverage were studied in the paper. The result showed that Alcalase was better than As1.398 in hydrolysis power and economical angle. The optimal hydrolysis process was carded out at 60% and pH8.5 when 7000U/g of Alacalase was added in 5% whey protein solution. The maximum DH was 22.45%. The optimal fermentation process was carried out at 22℃ and pH7.5 for 45h when inoculum of alcohol yeast was above 5%, The prescription of whey polypeptides fermentation beverage was 0.1% of acid, 8% of sugar and 0.5% of β-cyclodextin.
出处
《食品科技》
CAS
北大核心
2007年第5期211-214,共4页
Food Science and Technology
关键词
乳清多肽
发酵饮料
乳清蛋白
whey polypeptides
fermentation beverage
whey protein
