摘要
该文以肽得率和感官评分为指标,研究了中性蛋白酶和复合蛋白酶复配双向酶解豆粕蛋白制备呈味肽的工艺条件,并在单因素实验的基础上采用响应面法对此工艺进行优化。结果表明:复合酶双向酶解豆粕蛋白制备呈味肽的最佳工艺为:酶解温度50℃、酶解pH 6.69、酶解时间4 h;在此条件下做验证试验,测得豆粕酶解液的肽得率为21.51%,感官评分为4.8。
Technology conditions of soybean meal enzymolysis to produce taste peptide was determined according to yield of peptide and sensory evalution by the method of single factor and response surface test. The results showed that the optimal technology was that,enzymatic tamperature of 50 ℃,enzymatic pH of 6.69 and enzymatic time of 4 h. Under the above conditions,yield of peptide and sensory score were 21.51% and 4.8,respectively.
出处
《粮食与油脂》
北大核心
2014年第5期26-28,共3页
Cereals & Oils
基金
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD2013–8–25)
关键词
蛋白酶
酶解
豆粕
呈味肽
protease
enzymolysis
soybean meal
taste peptide
