摘要
以杏仁粕为原料,利用多种蛋白酶对杏仁粕的蛋白质进行水解,挑选中性蛋白酶1398以及Flavourzyme两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:中性蛋白酶1398的酶底比为600 U/g、Flavourzyme的酶底比为1200 U/g、Flavourzyme的作用时间为14 h、总时间为16h、底物浓度为3%。水解后,总氮回收率达到55.03%。
The protein of almond-oil cake was hydrolysised by many kinds of proteinase,and at last neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis.And the most optimum conditions were： the quantity of neutral proteinase1398 was 600 U/g;the quantity of flavourzyme was 1200 U/g;the acting period of flavourzyme was 14 hours;the whole time of hydrolysis was 16 h;the substrate content was 3%.After hydrolysis,the recovery of nitrogen could reach 55.03%.
出处
《食品科技》
CAS
北大核心
2010年第9期223-226,共4页
Food Science and Technology
基金
新疆维吾尔自治区科技兴农项目课题
新疆大学博士启动基金资助课题
关键词
杏仁粕
蛋白
蛋白酶
水解
almond-oil cake
protein
proteinase
hydrolysis
