| 双酶法制备混合蛋白肽的研究 |
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| 引用本文： | 王岩.双酶法制备混合蛋白肽的研究[J].肉类研究,2009(4). |
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| 作者姓名： | 王岩 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮阴,223003 |
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| 摘 要： | 利用双酶法同步水解动植物混合蛋白(大豆蛋白和虾粉)制备蛋白肽,最佳酶解条件为:大豆蛋白粉和虾粉混合蛋白(按照3∶2的比例混合)作为底物,底物浓度为12.0%、Flavourzyme风味蛋白酶的添加量为1.27%、Protamex复合蛋白酶的添加量为0.64%、水解温度55℃,起始pH值7.0,酶水解时间4h,此条件下水解度为29.0%。
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| 关 键 词： | 大豆蛋白 虾粉 肽 酶水解 水解度 |
A Study on Preparation of Mixed Protein Peptide by Double Enzyme |
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| WANG Yan.A Study on Preparation of Mixed Protein Peptide by Double Enzyme[J].Meat Research,2009(4). |
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| Authors: | WANG Yan |
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| Abstract: | Flavourzyme roteinase and protamex proteinase were used to hydrolyze hydrolyze soy protein and shrimp powder at the same time to prepare peptide.The optimum hydrolysis conditions 3:2 was the proportion of soy protein and shrimp powder as substrate,which concentration 11.0%,the dosage of flavourzyme 1.0%,the dosage of protamex 1.0%,temperature 55℃,pH7.0,hydrolysis time 4 hours,the test hydrolysis degree was 29.0% under these conditions. |
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| Keywords: | soy protein shrimp powder peptide enzymatic hydrolysis hydrolysis degree |
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