摘要
以氮溶解指数(NSI)为指标,研究酶法改性对花生分离蛋白功能特性的影响。结果表明,碱性蛋白酶改性的最佳条件为酶添加量0.50%、底物浓度5%、酶解时间120min,NSI值为79.6%。改性后,花生分离蛋白的吸水性、乳化性得到不同程度的提高。
The effects of enzymatic modification on functionality of peanut protein isolate（ PPI） in nitrogen solubility index（ NSI） as index was studied. The results showed that the optimum condition of hydrolysis with alkali proteinase was adding amount of enzyme 0. 50%,substrate concentration 5%,duration time 120 Minutes,NSI value 79. 6%. The water absorption and emulsifying capacity of PPI were all improved to different extent after enzymatic modification.
出处
《潍坊工程职业学院学报》
2015年第2期84-86,共3页
Journal of Weifang Engineering Vocational College
关键词
花生分离蛋白
酶法
改性
peanut protein isolates（PPI）
enzymatic methods
modification
