| 微波加热在水解核桃蛋白中的研究 |
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| 引用本文： | 张兴灿,赵声兰,葛锋,刘迪秋,韩本勇,陈菱,陈朝银. 微波加热在水解核桃蛋白中的研究[J]. 食品工业科技, 2012, 33(3): 252-254 |
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| 作者姓名： | 张兴灿 赵声兰 葛锋 刘迪秋 韩本勇 陈菱 陈朝银 |
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| 作者单位： | 1. 昆明理工大学,云南昆明,650224
2. 云南中医学院,云南昆明,650200 |
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| 基金项目： | 云南省科技计划项目(2009EB081) |
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| 摘 要： | 对照研究微波加热和水浴加热条件下,蛋白酶水解核桃分离蛋白的效果差别,并以水解度评价指标,确定了微波加热条件下单酶水解的最佳工艺。实验结果表明:微波加热可以大大提高核桃蛋白的水解速度,微波加热只需不到10min的时间即可达到所需的效果,而水浴加热则需要2h的反应时间,因此微波加热可以明显地缩短反应时间,同时还发现中性蛋白酶的水解效果优于木瓜蛋白酶。
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| 关 键 词： | 微波 核桃蛋白 水解度 |
Effect of microwave on enzymolysis of walnut protein |
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| ZHANG Xing-can,ZHAO Sheng-lan,GE Feng,LIU Di-qiu,HAN Ben-yong,CHEN Ling,CHEN Chao-yin. Effect of microwave on enzymolysis of walnut protein[J]. Science and Technology of Food Industry, 2012, 33(3): 252-254 |
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| Authors: | ZHANG Xing-can ZHAO Sheng-lan GE Feng LIU Di-qiu HAN Ben-yong CHEN Ling CHEN Chao-yin |
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| Affiliation: | 1,(1.Kunming University of Science and Technology,Kunming 650224,China;2.Yunnan College of Traditional Chinese Medicine,Kunming 650200,China) |
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| Abstract: | Papain and neutral protease were used to hydrolyze walnut protein under the condition of microwave heating and water-bath heating respectively,using degree of hydrolysis as standards,the optimized conditions of one enzymolysis were found.The results showed that microwave heating could improve efficiency of enzymolysis about tenfold to fortyfold,and neutral protease was better than papain. |
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| Keywords: | microwave walnut protein degree of hydrolysis |
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