乳清分离蛋白酶解工艺

Research of Enzymolysis Conditions of Whey Protein Isolate

在单因素试验的基础上结合正交试验,以水解度和抗氧化活性为评价指标,对乳清分离蛋白的酶解工艺进行研究,结果表明,在[E]/[S] 2%、反应温度为55℃、pH为8.0、反应2.5 h条件下得到的产物抗氧化活性最高,其DPPH自由基清除率可达87.53%。

Using the hydrolysis degree and antioxidant activity as indexes,the optimum enzymolysis conditions of whey protein isolate was determined through the signal factor and orthogonal test.The results showed that under conditions of enzyme addition[E]/[S]2%,reaction temperature 55℃,pH 8.0,and reaction time 2.5 h,the antioxidant activity of enzymolysis product was highest,it’s radical scavenging rate of DPPH up to 87.53%.