摘要
以从马铃薯生产淀粉的废液中提取的蛋白粉作为原料,对马铃薯蛋白质进行酶解,优化酶解工艺,并比较酶解前后马铃薯蛋白质的抗氧化性变化。研究发现,当酶解条件为pH 7.9,温度45℃,底物浓度5.0%,E/S 3.0%时马铃薯蛋白质的水解度达到最大。而且酶解液与蛋白质溶液相比,抗氧化性有了明显提高。
Take the protein powder （production of potato starch waste） as a raw material for digestion of potato protein, optimize the enzymatic hydrolysis process and compare the changes of potato protein oxidation resistance after enzymatic. The study found that when the hydrolysis conditions of pH 7.9, the temperature 45℃, the substrate concentration 5.0%, E/S 3.0%, the hydrolysis of potato protein reach the maximum degree. Compare with the protein solution, the oxidation resistance had been significantly improved.
出处
《食品工业》
北大核心
2012年第10期102-104,共3页
The Food Industry
基金
贵州省优秀科技教育人才省长专项资金项目(黔省专合字[2010]102号)
贵州省农业科学院人才启动项目(2010006)
