摘要
以玉米蛋白粉为原料,采用碱性蛋白酶、复合风味蛋白酶、胰蛋白酶对玉米蛋白进行酶解,研究不同酶解条件下得到的酶解产物对α-淀粉酶活性的抑制作用。通过单因素和响应面方法对酶解条件进行优化。结果表明:在玉米浓缩蛋白粉稀释料液比1∶10(g/mL)、酶解时间3.0 h、酶添加量4000 U/g、pH 8.30、酶解温度45.5℃的条件下,酶解液对α-淀粉酶抑制率达到15.01%。
Corn protein meal was hydrolyzed by alkaline protease,flavourzyme and trypsin,and the inhibition ofα-amylase activity by the hydrolysates under different conditions was studied.The conditions of enzymatic hydrolysis were optimized by single factor and response surface methods.The results showed that corn protein concentrate at a dilute material-to-liquid ratio of 1∶10(g/mL),the enzymatic hydrolysis time was 3.0 h,the enzyme addition was 4000 U/g,pH 8.30,and the enzymatic hydrolysis temperature was 45.5℃.Under the conditions,the inhibition rate of the enzyme hydrolysate onα-amylase reached 15.01%.
作者
战旭梅
祁兴普
赖梦宇
刘萍
ZHAN Xu-mei;QI Xing-pu;LAI Meng-yu;LIU Ping(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2021年第5期142-146,155,共6页
Cereals & Oils
基金
泰州市科技支撑(农业)项目(TN201606)
院级科研项目(NSFPT201725)。
关键词
玉米蛋白
酶解
响应面试验
α-淀粉酶抑制率
corn protein
enzyme hydrolysis
response surface test
α-amylase inhibition rate
作者简介
战旭梅(1980—),女,硕士,讲师,研究方向为功能性食品研究与开发;通信作者:刘萍(1982—),女,博士,副教授,研究方向为功能性食品研究与开发。
