摘要
采用酶法提取红豆蛋白,筛选出5种蛋白酶,确定所选用的碱性蛋白酶作为水解酶;得出碱性蛋白酶提取红豆蛋白的最佳条件:pH为8.8,加酶量为3.5%,温度为56℃,时间为3.5h,料液比为1∶6.8,经过验证与对比实验可知在最优酶解工艺条件下蛋白得率可达到73.34%。
The aqueous enzymatic process of red beans protein from red beans was introduced.An alkaline proteinase had been screened from 5 proteinases.The optimal condition for red bean protein extraction by alkaline proteinase was 3.5% proteinase,reaction at 56℃,3.5h of hydrolysis,1∶ 6.8 of material and water ratio,and pH 8.8.The total protein extraction rate reached 73.34% under this optimal condition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期177-180,共4页
Science and Technology of Food Industry
关键词
酶法
红豆蛋白
红豆
enzymatic hydrolysis method
red bean protein
red bean
