| 采用模糊综合评价法比较黑豆多肽的脱苦工艺 |
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| 引用本文： | 王常青,任海伟,王海凤,刘佳璐,吕鹏. 采用模糊综合评价法比较黑豆多肽的脱苦工艺[J]. 食品工业科技, 2010, 0(1) |
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| 作者姓名： | 王常青 任海伟 王海凤 刘佳璐 吕鹏 |
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| 作者单位： | 1. 山西大学生命科学与技术学院,山西太原,030006
2. 兰州理工大学生命科学与工程学院,甘肃兰州,730050 |
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| 基金项目： | 太原市大学生创业创新计划项目(07010737) |
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| 摘 要： | 采用模糊数学综合评判法,分析比较了β-环糊精包埋脱苦和枯草杆菌氨肽酶水解脱苦等对黑豆多肽苦味值的影响,确定最佳脱苦工艺条件。结果表明,枯草杆菌氨肽酶的脱苦效果优于β-环糊精,枯草杆菌氨肽酶脱苦的最佳工艺条件为:加酶量1500LAPU、pH8.5、温度50℃、时间4h。
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| 关 键 词： | 黑豆多肽 脱苦 模糊综合评价 枯草杆菌氨肽酶 |
Comparative study on debittering technology of black soybean peptides by fuzzy comprehensive evaluation |
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| WANG Chang-qing,REN Hai-wei,WANG Han-feng,LIU Jia-lu,LV Peng. Comparative study on debittering technology of black soybean peptides by fuzzy comprehensive evaluation[J]. Science and Technology of Food Industry, 2010, 0(1) |
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| Authors: | WANG Chang-qing REN Hai-wei WANG Han-feng LIU Jia-lu LV Peng |
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| Affiliation: | WANG Chang-qing1,REN Hai-wei2,WANG Han-feng1,LIU Jia-lu1,LV Peng1(1. Institute of Life Science , Technology,Shanxi University,Taiyuan 030006,China,2.College of Life Science , Engineering,Lanzhou University of Technology,Lanzhou 730050,China) |
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| Abstract: | Fuzzy mathematics comprehensive evaluation method was applied to compare the debittering effects on black soybean peptides by using amino-peptidase and β-cyclodextrin.The results indicated that the debittering effects of aminopeptidase were better than that of β-cyclodextrin without the function and nitrogen loss. The optimum conditions of debittering were: hydrolyzing temperature 50℃, enzyme dosage 1500LAPU, pH 8.5, total hydrolysis time 4h. |
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| Keywords: | black soybean peptides debittering fuzzy comprehensive evaluation aminopeptidase |
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