麦芽根蛋白的酶水解性质的研究

Study on the properties of enzymatically hydrolysised malt sprout protein

研究了两种蛋白酶对麦芽根蛋白的水解效果 ,选择出适宜的碱性蛋白酶Alcalase,并利用正交实验法 ,对碱性蛋白酶水解麦芽根蛋白的最佳条件进行了选择 ,结果为底物浓度 2 %,温度 5 5℃ ,酶用量 5 0 0 0u g底物 ,pH8 0 ,酶解时间

In this article effects of two proteinases on hydrolysis of malt sprout protein were studied,and Alcalase was selected as appropriate enzyme. Malt sprout protein was utilized as raw material and its appropriate hydrolysis conditions by Alcalase were determined by orthogonal design test. The result was: the concentration of substrate 2%,temperature 55℃,the amounnt of enzyme 5000 u/g,pH8 0,time 5h.