| 豆粕双酶复合水解工艺的研究 |
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| 引用本文： | 朱雅东,丁绍东. 豆粕双酶复合水解工艺的研究[J]. 现代食品科技, 2007, 23(4): 58-59 |
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| 作者姓名： | 朱雅东 丁绍东 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 以豆粕为原料，利用多种蛋白酶对豆粕的蛋白质进行水解，挑选木瓜蛋白酶以及Flavourzyme两种蛋白酶进行复合酶解得出酶解的最佳工艺参数为：木瓜蛋白酶的酶底比为600U／g、Flavourzyme的酶底比为1200U／g、Flavourzyme的作用时间为14．5h、总时间为16h、底物浓度为2％。水解后，总氮回收率达到55．73％。
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| 关 键 词： | 大豆 蛋白质 蛋白酶 水解 |
| 文章编号： | 1673-9078(2007)04-0058-04 |
| 收稿时间： | 2006-11-08 |
| 修稿时间： | 2006-11-08 |
Enzymatic Hydrolysis of Soybean Residue by two kinds of Proteinase |
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| ZHU Ya-dong,DING Shao-dong. Enzymatic Hydrolysis of Soybean Residue by two kinds of Proteinase[J]. Modern Food Science & Technology, 2007, 23(4): 58-59 |
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| Authors: | ZHU Ya-dong DING Shao-dong |
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| Affiliation: | (School of Food Science & Technology, Southern Yangtze University, Wuxi 214036, China) |
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| Abstract: | The protein in soybean residue was hydrolyzed by various proteinase and two enzymes, papain and flaourzyme, were chosen for this purpose. The most suitable ratio of papain to substrate, ratio of flavourzyme to substrate, the reaction rime by flavourzyme, whole time of the hydrolysis and the substrate concentration were 600 U/g; 1200 U/g; 14.5 h, 16 h and 2%, respectively. After hydrolysis, the recovery of the total nitrogen reached 55.73%. |
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| Keywords: | soybean protein proteinase hydrolysis |
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