Flavourzyme酶水解蛋清蛋白的工艺研究

Hydrolysis of Egg White Protein by Flavourzyme

DOI：10.3969/j.issn.1673-1689.2015.04.015

中文关键词: 关键词:蛋清蛋白 酶水解 蛋白酶

英文关键词: egg white protein, enzymatic hydrolysis, protein enzyme

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中文摘要:

以水解度和蛋白质残留量为指标,研究温度、pH、酶用量及蛋清浓度对Flavourzyme酶解蛋清蛋白的影响,并通过正交试验来确定其最佳工艺。结果是温度55 ℃、pH6.5、加酶量为质量分数6%、蛋清料液质量体积比1 g:5 mL为最佳工艺参数。在该条件下,6 h酶解物的蛋白质残留率为27.68%,水解度为38.75%,水解物的相对分子质量大部分集中在300以下,即主要以游离氨基酸及二肽形式存在。

英文摘要:

Hydrolysis of egg white by Flavourzyme was determined by the orthogonal test. The optimum parameters were: temperature, 55 ℃; pH, 6.5; enzyme dosage, 6%; egg white concentration, 1∶5. With the condition, the residual protein rate and the degree of hydrolysis after 6 h were 27.68% and 38.75%, respectively, and the resulting hydrolysate primarily consisted of free amino acids and dipeptides.

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