木瓜蛋白酶水解绿豆分离蛋白研究

Study on the Hydrolysis of Mung Bean Proteins Isolate by Papain

该文选用木瓜蛋白酶水解绿豆分离蛋白,主要研究pH、温度、酶浓度及反应时间对酶解反应影响,并对酶解液功能特性进行系统研究。实验表明:酶解后绿豆分离蛋白溶解度、乳化能力、发泡能力大大提高,但粘度下降。

Mung bean protein isolate was hydrolyzed with papain. The effects of pH, temperature,enzyme concentration and time on enzymatic hydrolysis were mainly discussed and the functionality changes of enzymic hy-drolysate were studied systematically. The experiments showed that after the hydrolysis, the solubility, emulsifying and foaming capacity were improved much, while the viscosity decreased.