摘要
以芝麻为原料,利用多种蛋白酶对芝麻的蛋白质进行水解,挑选木瓜蛋白酶以及风味蛋白酶(Flavourzyme)两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:木瓜蛋白酶的酶底比为600U/g,风味蛋白酶的酶底比为1200U/g,风味蛋白酶的作用时间为14.5h,总时间为16h,底物浓度为2%。水解后,总氮回收率达到55.73%。
The protein of sesame was hydrolysised by many kinds of proteinase, and at last papain and flaourzyme were chosen to compound hydrolysis. And the most optimum conditions were： the quantity of papain was 600 U/g; the quantity of flavourzyme was 1 200 U/g; the acting period of flavourzyme was 14.5 hours; the whole time of hydrolysis was 16 hours; the substrate content was 2 %. After hydrolysis, the recovery of nitrogen could reach 55.73 %.
出处
《食品研究与开发》
CAS
北大核心
2006年第9期17-20,共4页
Food Research and Development
关键词
芝麻
蛋白质
蛋白酶
水解
sesame
protein
proteinase
hydrolysis
作者简介
陈义勇（1974-），男，讲师，研究方向：微生物工程和农产品深加工技术。
