摘要
研究了利用碱性蛋白酶限制性酶解乳清蛋白对其凝胶特性、成胶温度、凝胶粒径和蛋白组分水解情况的影响，结果表明，酶解可以提高乳清蛋白的凝胶特性，在酶解70min时达到最大值，此时乳清蛋白的水解度为7．22％，当酶解时间超过70min后随着水解时间的延长凝胶特性略有下降；各水解时间点乳清蛋白成胶温度均为80℃；酶解后乳清蛋白凝胶的粒径值下降了90％以上，且酶解30min后形成的凝胶粒径值都在50um以内；在碱性蛋白酶的限制性酶解作用下，仅部分β-乳球蛋白和很少部分牛血清白蛋白被酶解，而大部分α-乳白蛋白被酶解。
The effect of partial hydrolysis of whey protein concentrate （WPC） by alcalase on the gelling characteristics,gelling temperature, the particle size, and degradation of whey protein was investigated.Results showed that the gelling characteristics, especially elastic property improved.The hydrolysate obtained at 70min with hydrolysis degree of 7.22% possessed the best gelling properties.The gelling temperature of all the WPC hydrolysates obtained at different hydrolysis time was 80℃.Compared with unhydrolyzed whey protein,the particle size reduced by more than 90%.Part of β-lactoglobulin and rarely part of bovine serum albumin were degraded after partial hydrolysis by Alcalase,while almost all of α-lactalbumin was hydrolyzed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第4期160-162,167,共4页
Science and Technology of Food Industry
基金
国家发改委企业技术中心创新能力建设（2007406）
烟台市科技发展计划项目（20100203）
关键词
乳清蛋白凝胶
碱性蛋白酶
流变
水解度
电泳
whey protein gel
alcalase
rheology
hydrolysis dearee
electrophoresis
