摘要
利用微波双酶法水解动植物混合蛋白(大豆蛋白和虾粉)制备蛋白肽,最佳酶解条件为:大豆蛋白粉和虾粉混合蛋白(按照3∶2的比例混合)作为底物,底物浓度为12.0%、Flavourzyme风味蛋白酶的添加量为1.33%、Protamex复合蛋白酶的添加量为0.67%、水解温度60℃,起始pH值6.0,水解时间50 min,此条件下水解度为29.6%。
Under the microwave heating,flavourzyme roteinase and protamex proteinase were used to hydrolyze hydrolyze soy protein and shrimp powder at the same time to prepare peptide.The optimum hydrolysis conditions were： 3∶2 was the proportion of soy protein and shrimp powder as substrate,which concentration 12.0%,the dosage of flavourzyme 1.33%,the dosage of protamex 0.67%,temperature 60 ℃,pH 6.0,hydrolysis time 50 min,the test hydrolysis degree was 29.6% under these conditions.
出处
《中国调味品》
CAS
北大核心
2011年第1期61-62,64,共3页
China Condiment
关键词
微波
大豆蛋白
虾粉
肽
酶水解
水解度
microwave
soy protein
shrimp powder
peptide
enzymatic hydrolysis
hydrolysis degree
