摘要
以水解度为指标,研究五种蛋白酶对核桃蛋白水解作用;结果表明,AS.1398中性蛋白酶为水解核桃蛋白最佳酶,最佳酶解条件为:底物浓度2.5%,E/S为7%,温度40℃,pH7.5,酶解3h;在该实验条件下,AS.1398中性蛋白酶酶解核桃蛋白水解度可达45.37%,水解液仅微苦。
Studied hydrolysis on walnut protein with 5 kinds of protease. The result showed that AS. 1398 proteinase was the optimum proteinase. The optimum hydrolytic condition were that concentration of walnut protein was 2.5%, E/S was 7%, temperature was 40℃, pH was 7.5, hydrolytic time was 3 hour. Under this experimental condition, hydrolytic degree of walnut protein was 45.37%, the hydrolyzate has only slight bitter.
出处
《粮食与油脂》
2005年第10期23-25,共3页
Cereals & Oils
关键词
核桃蛋白
蛋白酶
水解
walnut protein
proteinase
hydrolysis
