| 水酶法从花生中提取油和水解蛋白 |
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| 引用本文： | 王瑛瑶,王璋,许时婴.水酶法从花生中提取油和水解蛋白[J].中国粮油学报,2004,19(5):59-63. |
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| 作者姓名： | 王瑛瑶 王璋 许时婴 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 研究在蛋白酶Alcalase作用下，花生油得率和水解蚕白得率与水解度的关系，并对不同水解度下水解蛋白的相对分子质量进行测定。分析了乳状液中的蛋白质相对分子质量，并初步探讨了酶对花生蛋白的作用机理。
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| 关 键 词： | 水酶法 水解度 水解蛋白 花生蛋白 蛋白酶A 得率 花生油 相对分子质量 乳状液 研究 |
Extraction of Peanut Oil and Hydrolyzed Protein with Enzymatic Action and the Action Mechanism |
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| Wang Yingyao,Wang Zhang.Extraction of Peanut Oil and Hydrolyzed Protein with Enzymatic Action and the Action Mechanism[J].Journal of the Chinese Cereals and Oils Association,2004,19(5):59-63. |
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| Authors: | Wang Yingyao Wang Zhang |
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| Abstract: | The relationship between the yields of peanut oil / hydrolyzed protein and the degree of hydrolysis (DH) of the peanut protein after hydrolyzed by alcalase are studied. The molecular weight of the hydrolyzed protein is determined by gel filtration chromatography. The molecular weight of the protein in an O/W emulsion is analyzed in order to preliminarily discuss the enzymatic action mechanism. |
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| Keywords: | degree of hydrolysis hydrolyzed protein peanut oil emulsion |
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