摘要
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.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第5期151-156,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
河南省科技发展计划重点攻关项目(082102340012)
关键词
麦芽蛋白
碱性蛋白酶
功能特性
改性
malt protein
alcalase
functional property
modification