摘要
通过对酶法水解玉米粉蛋白制备多肽的工艺进行了研究,试验以水解度(DH%)和氮溶解指数(X%)为指标确定了最佳酶解工艺条件。结果表明,在pH7.5,酶解温度50℃,酶与底物比2%,底物浓度5%的条件下酶解4h,可使水解度和氮溶解指数分别达到23.74%和24.02%。
The technology of corn gluten meal （CGM） enzymolysis for polypeptide production by protease is studied. By evaluation the effects of conditions on the degree of Hydrolysis （DH%） and nitrophen （X%o） , the best pH, hydrolysis temperature, E/S ratio, substrate concentration and hydrolysis time are found to be 7.5, 50~C, 2%, 5%, and 4 h, respectively, under which the DH% and X%o of the reaction reach 23.74% and 24.02%, respectively.
出处
《现代食品科技》
EI
CAS
2008年第11期1164-1166,共3页
Modern Food Science and Technology
关键词
玉米蛋白粉
酶解
优化
com gluten meal
enzymolysis
process
