酶法改性麦芽蛋白功能特性的研究

Studies on the Functional Property of Enzymatic Modified Malt Protein

目的:利用碱性蛋白酶对啤酒糟麦芽蛋白进行水解改性,确定最优工艺条件。方法:通过单因素试验和正交试验,探讨酶量、pH、酶解时间和酶解温度对麦芽蛋白功能特性的影响。结果:当pH10、加酶量4000u/g、酶解温度45℃、酶解时间15min时,蛋白质水解度为16.2%,麦芽蛋白的功能特性达到最优。结论:碱性蛋白酶可显著改善麦芽蛋白的功能特性。在最佳酶解条件下,麦芽蛋白的起泡性、溶解性和乳化性分别达到167%、22.68%和13.8%,比未改性前的麦芽蛋白分别提高了735%、247%和27.8%。

Objective： The research on enzymatic hydrolysis modification of malt protein with alcalase, and to detemine its optimal technology condition. Method： Single factor experiment and orthogonal experiment were adopted to study enzymatic hydrolysis conditions such as enzymatic quantity, pH, time and temperature, which affected functional property of malt protein. Results： When the enzymatic hydrolysis pH10, amount of enzyme added 4 000u/g, temperature 45 ℃ and hydrolysis time 15 min and degree of hydrolysis was reached to 16.2%, the optimal functional property of malt protein was obtained. Conclusion： Alcalase could increase the functional property of malt protein obviously. Under the optimum enzymatic hydrolysis conditions, the foam capacity was 167%, water solubility was 22.68% and emulsifying capacity was 13.8%, that had been raised 735%, 2470/0 and 27.8% respectively as compared with the malt protein which before modification.