风味蛋白酶水解板栗蛋白工艺研究

Study on optimization of hydrolysis conditions of producing chestnut protein hydrolazate utilizing flavourzyme

为了使板栗中的蛋白质能被人体更有效利用,本研究用风味蛋白酶对板栗浆液中的蛋白质进行水解。以水解度为指标,通过单因素试验和正交试验优化,最终确定了制取板栗蛋白水解液的最佳工艺条件为50℃、pH4.0、时间4h、加酶量0.2%。

In order to boost absord of chestnut protein in human diet, the hydrolysis conditions of producing chestnut protein hydrolazate by flavourzyme were studied in this paper. The liquefaction condition was optimumed by mono-factor, orthogonal experiments and sense evaluation. The result showed that the optimum reaction condition parameters of the hydrolysis were 0.2% flavourzyme at 50℃ and pH 4.0 for 4 hours.