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酶解条件对玉米浸泡水蛋白水解液物性的影响 被引量:4

Effect of hydrolysis conditions on functional properties of corn steep water protein hydrolysates
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摘要 采用复合蛋白酶Protamex酶解玉米浸泡水蛋白,研究了水解液在不同加酶量和水解时间下的溶解度、粘度、乳化性、发泡性等物性。结果表明:在加酶量0.36%-0.81%(w/w底物)的范围内,各加酶量下水解液溶解性和粘度随水解时间增加呈总体增加的趋势,但增加幅度不大;水解液的起泡性和泡沫稳定性随水解时间的增加也呈总体增加的趋势,两性质最佳的水解条件是加酶量0.54%(w/w底物),水解90min;水解液的乳化性随水解时间的增加还呈总体增加的趋势,乳化性最佳水解条件是加酶量0.81%(w/w底物),水解60min。 Corn steep water protein hydrolysates was got by hydrolyzing corn steep water protein with Protamex,the functional properties of corn steep water protein hydrolysates were investigated,such as solubility,viscosity,emulsifying capacity and foaming capacity. The results showed that the solubility and viscosity of hydrolysates increased with the increment of hydrolysis time in the condition of the different amounts of protamex,but to a lesser increment extent. The foaming capacity and stability increased with the increment of the hydrolysis time in the condition of the different amounts of protamex,the optimum hydrolysis condition of two properties was E:S ratio of 0.54%(w/w substrate),hydrolyzing 90min. The emulsifying capacity and stability of hydrolysis increased with the increment of hydrolysis time in the condition of the different amounts of protamex,the optimum hydrolysis condition of the emulsifying capacity and stability was E:S ratio of 0.81%(w/w substrate),hydrolyzing 60min.
出处 《食品工业科技》 CAS CSCD 北大核心 2010年第7期128-131,共4页 Science and Technology of Food Industry
基金 黑龙江省教育厅海外学人科研资助(1153h24) 黑龙江省自然科学基金项目(B200919)
关键词 玉米浸泡水蛋白 水解液 酶解条件 物性 corn steep water protein hydrolysates hydrolysis conditions physical properties
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