摘要
酶解蛋白过程中苦味的产生阻碍着生物活性肽的研究与开发。以碱性蛋白酶水解鹰嘴豆分离蛋白的肽液为原料,选用活性炭、β-CD、酵母发酵和复合风味酶对鹰嘴豆肽液进行脱苦脱色研究,通过评价色值和苦味,确定较为理想。水解2h,苦味值降至1,样品亮度L值升至10.33,颜色变浅,a值下降至1.65,b值降至2.83,且酶解液营养损失较少。研究结果为鹰嘴豆生物活性肽的制备提供理论基础。
Bitterness developed in the process of hydrolyzing protein hinders the research in biological active peptide. This paper used active carbon, β-CD, yeast and flavourzyme to study debittering and decolorization of the chickpea peptide solution hydrolyzed by alcalase. The results showed that flavourzyme had better effect. After 2 hours of hydrolysis, the bitterness value decreased to 1, as well as L value rose to 10.33, a to 1.65 and b to 2.83. Besides, the nutrition in chickpea peptide solution hydrolyzed.
出处
《食品科技》
CAS
北大核心
2013年第6期85-88,共4页
Food Science and Technology
基金
国家自然科学基金项目(31271979)
关键词
鹰嘴豆肽
酶解
脱苦脱色
chickpea peptide
enzymatic hydrolysis
debittering and decolorization
