Flavourzyme酶水解蛋清蛋白的工艺研究

Hydrolysis of Egg White Protein by Flavourzyme

以水解度和蛋白质残留量为指标,研究温度、pH、酶用量及蛋清浓度对Flavourzyme酶解蛋清蛋白的影响,并通过正交试验来确定其最佳工艺。结果是温度55℃、pH6.5、加酶量为质量分数6%、蛋清料液质量体积比1 g:5 m L为最佳工艺参数。在该条件下,6 h酶解物的蛋白质残留率为27.68%,水解度为38.75%,水解物的相对分子质量大部分集中在300以下,即主要以游离氨基酸及二肽形式存在。

Hydrolysis of egg white by Flavourzyme was determined by the orthogonal test. Theoptimum parameters were: temperature, 55 ℃; p H, 6.5; enzyme dosage, 6%; egg white concentration,1∶5. With the condition, the residual protein rate and the degree of hydrolysis after 6 h were 27.68%and 38.75%, respectively, and the resulting hydrolysate primarily consisted of free amino acids anddipeptides.