摘要
采用Alcalace碱性内切蛋白酶及Flavourzyme复合风味蛋白酶进行双酶水解,确定了两种酶的最优酶系组合。第一步采用Alcalace酶解,以水解度为指标,正交实验结果显示,最优酶解工艺为:pH7.5,温度60℃,时间2 h,酶添加量0.9%,此时水解度可达到15.08%;水解后不必灭酶,进行第二步Flavourzyme酶解,以苦味值为指标,采用添加量3.5%,时间2 h的水解。最终得到的乳品专用分离蛋白水解度为:17.88%,蛋白质含量:90.17%,无明显不良口味。
The optimal association of two enzymes, Alcalace and Flavourzyme was determined by bienzymatic hydrolyzation. The first step, Alcalace was used for hydrolyzation, considering hydrolyzation degree as index. The result of orthogonal test showed that optimal enzymolysis was on pH 7.5,60℃ ,2 h,0.9% of enzymic addition. And the hydrolyzation degree could get 15.08% on this condition. Without enzyme inactivation, for the second - step, flavourzyme was used for hydrolyzation, considering bitterness as index. On the condition of 3.5 % of enzymic addition and 2 h, the final hydrolyzation degree of SPI for dairy products was 17.88% and the concentration of protein was 90.17 % without bad taste.
出处
《大豆科技》
2009年第3期52-53,共2页
Soybean Science & Technology
关键词
乳用分离蛋白
酶解
SPI for dairy products
Enzymolysis
