摘要
以淀粉生产的副产物豌豆蛋白粉为原料,采用中性蛋白酶、碱性蛋白酶和风味蛋白酶对豌豆蛋白粉进行限制性水解,对酶解产物的泡沫性能进行评价。在单因素实验的基础上采用响应面分析方法优化酶解改性工艺条件。结果表明,改性效果最好的是碱性蛋白酶,优化条件为:加酶量0.16%、酶解时间29min、pH8.0、温度55.4℃、底物浓度0.08g/ml,在此条件下改性后豌豆蛋白起泡能力为315.69%,泡沫稳定性为63.47%,与改性前豌豆蛋白粉的起泡能力185.50%和泡沫稳定性15.65%相比,改性后的豌豆蛋白起泡性能明显提高。
The pea protein powder, byproduct of pea starch processing, were limited hydrolyzed with neutrase, alcalase and flavorzyme, respectively. The foaming properties of the hydrolysates preperated by different enzymes were evaluated. On the ba- sis of single factor experiments, the enzymatic hydrolysis conditions of pea proteins were optimized by Response Surface Meth- odology （RSM）. The results showed that the modification effect of alcalase was the best, and the optimum hydrolysis condi- tions for alcalase were： enzyme amount 0.16%, hydrolysis time 29 min, temperature 55.4℃, pH8.0, substrate concentration 0.08 g/ml. Under these conditions, the foaming ability and the foam stability of modified pea proteins were 315.69% and 63.47% ,compared with unmodified pea proteins（185.5 % and 15.65%）, the foaming properties of pea proteins were signifi- cantly improved.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第5期27-30,共4页
Cereal & Feed Industry
关键词
豌豆蛋白
酶改性
响应面
泡沫特性
pea proteins
enzymatic modification
RSM
foaming properties
