乳清蛋白的酶解及其性质研究

Study on the Whey Protein Hydrolyzed by Enzyme and Hydrolysate Properties

研究了碱性蛋白酶对乳清蛋白的水解作用。通过正交试验,得出最优水解条件为:[E/S]=5%、T=60℃、pH=8.0,水解度=21.6%;离子交换法脱盐处理,脱盐率77.1%,蛋白回收率81.8%;多肽水解液在等电点附近溶解度为90%,经灭菌处理后溶解度高达94%以上。

Research on hydrolyzed whey protein by a lcalase was studied.Using orthogonal experiment to get the optimumenzyme hydrolysis technology conditions,the results indicated the optimum hydrolysis conditions were [E/S]=5%、T =60℃、pH = 8.0, and DH=21.6%. Ion exchange tehnology was used to remove salt from hydrolyzed whey. The ratio of desalination was77.1% and protein yield 81.8%. The hydrolyzed whey DH was about 90% near the isoelectric point and the DH was over 94%after sterilization.