学术
摘 要:
运用配料试验设计解决了多酶复配的比例优化问题。采用米曲霉蛋白酶、木瓜蛋白酶、胰蛋白酶对大豆分离蛋白进行水解,建立复合酶配合比例与乳化性之间的数学模型。确定最佳比例为：米曲霉蛋白酶11.79%、胰蛋白酶32.93%、木瓜蛋白酶55.28%。最佳水解条件为：复合酶温度40℃、底物质量分数9%、酶添加量3%、pH值7.5、水解时间3h,乳化能力比原料提高了50.86%。[著者文摘]
文章出处:
《农业机械学报》-2008年39卷2期,102 -103-106,102页
栏目信息:
分 类 号:
文献标识码:
A
Optimum Technology of Improvement Emulsifying Properties of Soybean Protein Isolate by Multiple Enzymes
Xu Honghua, Liu Xin,Wen Qibiao （1. South China University of Technology 2. Harbin University）
Abstract:
An experimental method based on controlled mixture ratio of different enzymes in order to improve the emulsifying properties of soybean protein isolate was proposed. The model between the emulsifying properties of partial hydrolysis soybean protein and mixture ratio with aspergillus oryzae proteinase, papain and trypsin was established. The result of enzymes proportion was that aspergillus oryzae protease was 11.79%, papain was 32.93%, trypsin was 55.28%. The optimum hydrolysis condition was obtained by adding 3 % of the multiple enzymes/substrate mass ratio to soybean protein isolate by way of dissolving at 9% in water and incubating 3 h. at 40℃ for pH7.5. The emulsifying capacity of hydrolyzing soybean protein with composite enzymes was increased up to 50.86% compared to the control sample.[著者文摘]
Key words:
Soy protein isolate, Composite enzymes, Emulsifying properties, Optimal design
更多>>免费文章
cqvip.com