摘要
以大豆分离蛋白为原料,地衣芽胞杆菌产碱性蛋白酶水解大豆分离蛋白,分别从酶浓度、pH值、反应温度和水解时间等因素来研究水解效果,在50℃,pH 10,酶浓度100 U/mL,水解2 h时水解效果最好,水解度达到31.45%。
Alkaline protease from Bacillus licheniformis was used to hydrolyze separated soybean protein as raw mate-rial,and the hydrolyses effects were studied respectively with enzyme concentration,pH,reaction temperature,hy-drolysis time,and other factors;under pH 10,50 ℃,reacted with 100 U/ mL enzyme concentration,hydrolyzing for 2 h the effect was the best with the degree of hydrolysis at 31. 45% .
出处
《微生物学杂志》
CAS
CSCD
2014年第4期62-66,共5页
Journal of Microbiology
关键词
大豆分离蛋白
碱性蛋白酶
水解度
大豆多肽
separated soybean protein
alkaline protease
soybean polypeptide
hydrolysis degree
作者简介
李丽娟女，讲师。研究方向为酶工程。E-mail：lilij2002@126．com
