| 菜籽蛋白的酶水解：复合风味蛋白酶水解条件的研究 |
| |
| 引用本文： | 郭兴凤,周瑞宝,谷文英,汤坚. 菜籽蛋白的酶水解：复合风味蛋白酶水解条件的研究[J]. 粮油食品科技, 2001, 9(2): 32-32,34 |
| |
| 作者姓名： | 郭兴凤 周瑞宝 谷文英 汤坚 |
| |
| 作者单位： | 1. 郑州工程学院,
2. 无锡轻工大学, |
| |
| 摘 要： | 用响应面分析方法（RSM）对影响菜籽蛋白酶水解的因素进行分析，得到复合风味蛋白酶Flavorzyme的最佳酶水解条件为温度55.5℃，pH6.2。酶与底物浓度比（E/S）74.31LAPU/g，底物浓度12.0%（W/V），水解时间3h，最佳酶水解条件下的水解度为26.4%。在最佳酶水解条件下对水解度和时间的关系进行了研究，证实了预测值和实测值是一致的。
|
| 关 键 词： | 响应面方法 酶水解 菜籽蛋白 水解条件 |
| 文章编号： | 1007－7561(2001)02－0032－01 |
The enzymatic hydrolysisof rapeseed protein The study on the hydrolysis conditions of flavorzyme |
| |
| GUO Xingfeng,ZHOU Ruibao,GU Wenying,TANG jian. The enzymatic hydrolysisof rapeseed protein The study on the hydrolysis conditions of flavorzyme[J]. Science and Technology of Cereals,Oils and Foods, 2001, 9(2): 32-32,34 |
| |
| Authors: | GUO Xingfeng ZHOU Ruibao GU Wenying TANG jian |
| |
| Abstract: | Response surface methodology(RSM) was used to optimize the hydrolytic conditions.The optimal hydrolytic conditions for Flavorzyme were: 55.5℃ ， pH6.2， enzyme/substrate ratio 74.3 LAPU/g, substrate/solvent ratio 12％ (W/V), reaction time 3h. Under the optimum conditions,the relationship between the degree of hydrolysis(DH) and time was studied. The result proved that the predicative value was consistent with the test value. |
| |
| Keywords: | RSM enzymatic hydrolysis rapeseed protein |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
