期刊论文

中文

食品研究与开发

1005-6521

2012

33

6

31-35

10.3969/j.issn.1005-6521.2012.06.009

本校为第一机构

为筛选利用鸭蛋蛋清酶解制备功能性多肽的条件,采用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和风味酶4种酶对新鲜鸭蛋蛋清进行了水解.对每种酶分别进行单因素试验及正交试验,以水解度为指标确定每种酶的最佳水解条件.结果表明,在各自的最佳水解条件下,木瓜蛋白酶的水解效果最好,其最佳水解条件为pH为9.5,水解温度为50℃,底物浓度为25％,酶底比为8.0％,在此条件下水解度为29.01％.

To study the reaction conditions of making ovalbumin peptides,four proteases(neutrase,flavourzyme,papain and alkaline protease) were used to hydrolyze duck egg white.The orthogonal test was used to optimize the reaction conditions for enzymatic hydrolysis of duck egg white on the basis of a single factor test.The results show that it was better hydrolyzed by papain than the other proteases,the best reaction conditions was as follows: pH 9.5,reaction temperature 50 ℃,substrate concentration 25 % and enzyme/substrate 8.0 %.Under thes...