摘要
对照研究微波加热和水浴加热条件下,蛋白酶水解核桃分离蛋白的效果差别,并以水解度评价指标,确定了微波加热条件下单酶水解的最佳工艺。实验结果表明:微波加热可以大大提高核桃蛋白的水解速度,微波加热只需不到10min的时间即可达到所需的效果,而水浴加热则需要2h的反应时间,因此微波加热可以明显地缩短反应时间,同时还发现中性蛋白酶的水解效果优于木瓜蛋白酶。
Papain and neutral protease were used to hydrolyze walnut protein under the condition of microwave heating and water-bath heating respectively,using degree of hydrolysis as standards,the optimized conditions of one enzymolysis were found.The results showed that microwave heating could improve efficiency of enzymolysis about tenfold to fortyfold,and neutral protease was better than papain.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期252-254,共3页
Science and Technology of Food Industry
基金
云南省科技计划项目(2009EB081)
关键词
微波
核桃蛋白
水解度
microwave
walnut protein
degree of hydrolysis
