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| 蛋清白蛋白酶解工艺的研究 | |
| 引用本文： | 郑云,蔡木易,范慰慰.蛋清白蛋白酶解工艺的研究[J].食品与发酵工业,2005,31(12):69-71. |
| 作者姓名： | 郑云 蔡木易 范慰慰 |
| 作者单位： | 1. 北京化工大学生命科学与技术学院,北京,100029 2. 中国食品发酵工业研究院,北京,100027 3. 北京理工大学,北京,100081 |
| 摘 要： | 以蛋清白蛋白为底物,采用正交试验,确定了不同的酶对蛋清白蛋白水解的最佳工艺条件,通过反复实验比较,确定液体中性蛋白酶为水解的最佳用酶。通过对其水解条件的正交试验研究,得出在底物浓度为5%,反应温度为45℃,反应时间为5 h,pH值为7.0时,加入液体中性蛋白酶5 000 u/g(底物),水解度可达到81.3%。 |
| 关 键 词： | 卵清白蛋白 酶解 多肽 正交试验 |
| 收稿时间： | 10 17 2005 12:00AM |
| 修稿时间： | 2005年10月17 |
Study on the Hydrolysis of Egg Albumin |
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| Zheng Yun,Cai Muyi,Fan Weiwei.Study on the Hydrolysis of Egg Albumin[J].Food and Fermentation Industries,2005,31(12):69-71. | |
| Authors: | Zheng Yun Cai Muyi Fan Weiwei |
| Affiliation: | 1,Beijing University of Chemical Technology, Beijing 100029, China;2,China National Research Institute of Food and Fermentation Industries,Beijing 100027,China |
| Abstract: | Egg albumin has the similar physiological function with the clay blood plasm.The peptides got from the hydrolyzed egg albumin can be easily absorbed and function in human body.In this paper,we took the egg albumin as substrate and used several differet enzymes hydrolyze the albumin to see the best effect of the DH.It was found that liquid neuter enzyme had the best effct.By studying the hydrolysis condition with liquid neutral enzyme,we came to the conclusion that at the condition 5%,temperature 45℃,pH 7.0,enzyme activity 5 000 u/g substrate,reactiontime for 5 hours,we could get the DH value at 81.3%. |
| Keywords: | egg albumin hydrolysis peptides |
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