| 外切蛋白酶作用蛋清蛋白制备高F值寡肽的外切效果研究 |
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| 引用本文： | 刘静波,赵法利,刘瑜,林松毅. 外切蛋白酶作用蛋清蛋白制备高F值寡肽的外切效果研究[J]. 食品科学, 2006, 27(11): 192-194 |
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| 作者姓名： | 刘静波 赵法利 刘瑜 林松毅 |
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| 作者单位： | 吉林大学军需科技学院营养与功能食品研究室 |
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| 基金项目： | 吉林省科技厅自然科学基金资助农业重点项目（20050202-3） |
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| 摘 要： | 以水解度(DH)作为实验的主要衡量指标,通过pH-stat法对pH值、水解温度、水解时间、[E]/[S]等实验条件的考察,确定出最佳水解条件为:pH7.5、水解温度为60℃、[E]/[S]为3.3%、水解时间为5h。高F值化处理过程中,以OD220/OD280为实验的主要衡量指标,通过紫外分光光度法对搅拌温度、搅拌时间、pH值、炭液比进行考察,确定其最优条件为:炭液比1:10、pH值为7、搅拌时间3h、搅拌温度50℃。
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| 关 键 词： | 外切蛋白酶 高F值 |
| 文章编号： | 1002-6630（2006）11-0192-03 |
| 收稿时间： | 2006-08-28 |
| 修稿时间： | 2006-08-28 |
Study on the Effect of Exoproteinase in Preparation of High F Value Oligopetide from Egg White |
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| LIU Jing-bo,ZHAO Fa-li,LIU Yu,LIN Song-yi. Study on the Effect of Exoproteinase in Preparation of High F Value Oligopetide from Egg White[J]. Food Science, 2006, 27(11): 192-194 |
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| Authors: | LIU Jing-bo ZHAO Fa-li LIU Yu LIN Song-yi |
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| Affiliation: | Laboratory of Nutrition and Functional Food,College of Quartermaster Technology,Jilin University,Changchun 130062,China |
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| Abstract: | Egg white was used as raw material,contrast analysis and orthogonal test to do a system research on the optimal disassembling conditions of enzyme in preparing high F value oligopeptides. The DH was regarded as a basis evaluating index. According to tests results of factors such as pH value,hydrolyzing temperature,time and E/S,meanwhile,an orthogonal design of L9(34) was adopted to draw a conclusion suitable for the hydrolysis of Flavouerzyme as followpH7.5,temperature 60℃,E/S 3.3%,5 hours. The optimal conditions for preparing high F value as followactive carbon to liquid 1:10,temperature 50℃,pH 7 and 3 hours. |
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| Keywords: | exoproteinase high F value |
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