摘要
利用碱性蛋白酶从冷榨花生饼中提取花生水解蛋白。研究了温度、pH值、加酶量、液固比、水解时间对蛋白质提取率的影响,在此基础上通过正交实验对花生水解蛋白提取工艺条件进行优化。确定最佳工艺参数为温度55℃、pH9.0、加酶量0.8%、水解时间3 h、液固比71∶,在此条件下蛋白质提取率为81.32%。
The extraction of peanut protein hydrolysate from cold pressed peanut cake by Alcalase. The effects of temperature, pH value, enzyme/substrate, liquid-material ratio and hydrolysis time on extraction efficiency of peanut protein hydrolysate were studied. The optimum parameters of the extraction were established by the orthogonal test. The results were as follows： temperature 55 ℃, pH9.0, enzyme/substrate 0.8%, hydrolysis time 3 h and liquid-material ratio 7：1. On this conditions, the extraction efficiency of peanut protein hydrolysate was 81.32%.
出处
《食品科技》
CAS
北大核心
2008年第3期63-65,共3页
Food Science and Technology
关键词
冷榨花生饼
碱性蛋白酶
花生水解蛋白
cold pressed peanut cake
alcalase
peanut protein hydrolysate
