| 麦胚蛋白酶解物的溶解性研究 |
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| 引用本文： | 唐文婷,蒲传奋.麦胚蛋白酶解物的溶解性研究[J].粮油食品科技,2010,18(2):35-38. |
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| 作者姓名： | 唐文婷 蒲传奋 |
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| 作者单位： | 青岛农业大学,食品科学与工程学院,山东,青岛,266109 |
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| 摘 要： | 利用中性蛋白酶、木瓜蛋白酶对麦胚蛋白的溶解特性进行改善。系统研究了底物浓度、酶浓度、酶解时间、pH、温度等工艺条件对麦胚蛋白酶解物的溶解特性的影响。试验结果表明：中性蛋白酶的水解度以及水解产物的溶解度优于木瓜蛋白酶。在底物浓度10％，中性蛋白酶浓度1．0％，酶解时间2．5h，pH6．5，温度35℃条件下麦胚蛋白水解度1．40％，溶解度58．7％，比酶解前溶解度24．3％有较大提高。
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| 关 键 词： | 麦胚蛋白 中性蛋白酶 木瓜蛋白酶 酶解 溶解度 |
Study on solubility of wheat germ protein hydrolysate |
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| TANG Wen-ting,PU Chuan-fen.Study on solubility of wheat germ protein hydrolysate[J].Science and Technology of Cereals,Oils and Foods,2010,18(2):35-38. |
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| Authors: | TANG Wen-ting PU Chuan-fen |
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| Affiliation: | TANG Wen-ting,PU Chuan-fen(College of Food Science & Engineering,Qingdao Agricultural University,Qingdao Sh,ong 266109) |
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| Abstract: | Neutral protease and papain were used to modify the solubility of wheat germ protein.The influence of enzymatic hydrolysis conditions such as concentration of substrate and enzyme,hydrolysis time,pH value and temperature on the solubility of wheat germ protein hydrolysates was studied systematically.The results showed that the hydrolysis of neutral protease and the solubility of hydrolysate were better than that of papain.The hydrolysis and solubility of wheat germ protein was 1.40% and 58.7% when the conce... |
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| Keywords: | wheat germ protein neutral protease papain enzyme hydrolysis solubility |
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