乳清蛋白酶解条件的研究

Development of Chromium-rich Germinated Brown Rice Biscuit

研究了中性蛋白酶、胃蛋白酶、碱性蛋白酶、复合风味蛋白酶4种水解乳清蛋白的酶,以水解度作为测定指标,考察不同酶酶解温度、时间、p H值、加酶量对水解条件的影响。结果为:确定碱性蛋白酶和复合风味蛋白酶,复配酶最佳酶解条件为:酶解温度55℃;酶解时间4 h;每千克蛋白质中加酶量为6 g;碱性蛋白酶和复合风味蛋白酶的质量比为1∶2。

This paper studied the neutral protease, pepsin, alkaline protease, flavourzyme 4 hydrolysis of whey protein enzyme. Determination of index to the degree of hydrolysis as , effects of differentenzymatic hydrolysis temperature, time, pH value, the influence of enzyme concentration on the hydrolysis conditions. Determining the alkaline proteinase and composite flavor protease ,compound enzyme hydrolysis conditions were：enzymolysis temperature of 55℃;enzymatic hydrolysis time 4 h;per kg in the amount of enzyme protein 6 g;quality of alkaline protease and compound flavor protease is 1∶2.