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大米蛋白质的酶法水解及其性质研究
引用本文:王章存,姚惠源.大米蛋白质的酶法水解及其性质研究[J].中国粮油学报,2003,18(5):5-7,15.
作者姓名:王章存  姚惠源
作者单位:江南大学食品学院,无锡,214036
摘    要:本文通过三种蛋白酶催化反应动力学特性的比较,确定用碱性蛋白酶Alcalase作为水解大米分离蛋白的酶制荆,并通过正交试验分别获得高溶解性、高发泡性、高乳化性大米蛋白水解物的酶反应条件。本实验所得到的大米蛋白水解物最大溶解度为50.2%,最大发泡力为50mL,最大乳化力为73.6mL/g。

关 键 词:大米蛋白  蛋白酶  蛋白质  水解  反应动力学

Enzymatic Hydrolysis of Rice Protein and Functional Properties of the Hydrolysates
Wang Zhangcun Yao Huiyuan.Enzymatic Hydrolysis of Rice Protein and Functional Properties of the Hydrolysates[J].Journal of the Chinese Cereals and Oils Association,2003,18(5):5-7,15.
Authors:Wang Zhangcun Yao Huiyuan
Abstract:A protease,alcalase,was selected to treat rice protein isolate to improve the functional characteristics of the protein.The effects of protein and protease contents in solution and reaction time on the hydrolysis of rice protein were studied with an orthogonal test.The results showed that the max solubility of hydrolysate was 50.2%,the max foaming ability was 50mL and the emulsion activity was 73.6mL/g protein.The hydrolyzed rice protein was significantly improved compared with raw rice protein.
Keywords:rice protein isolate  enzymatic hydrolysis  functional property  protease
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