不同蛋白酶水解酪蛋白及其对产物功能性质的影响OA北大核心CSCDCSTPCD
Enzymatic Hydrolysis of Caseins by Two Different Proteases and Their Effect on Functional Properties of Resulting Protein Hydrolysates
采用Alcalase 2.4L和Protamex两种蛋白酶分别水解酪蛋白酸钠(蛋白质含量88.03%)至5%、10%、15%和20%等不同的水解度(DH),并对酪蛋白酸钠及其水解产物的各种功能性质进行了分析测定.结果表明:酪蛋白酸钠经水解后,蛋白质、水分和灰分含量发生变化,游离氨基量增加且增加与DH相关;水解产物中的多肽分子量较小,平均分子量小于8103D,并且分子量随DH的增大而减小,在DH为15%和20%的水解产物中多肽分子量均低于5043D…查看全部>>
Sodium caseinate (88.03% protein based on dry weight) was hydrolyzed by Alcalase 2.4L and Protamex to 5%, 10%,15% and 20% degree of hydrolysis (DH) respectively. Sodium caseinate and its hydrolysates were analyzed, compared and used for measuring some functional properties. All hydrolysates were different from intact sodium caseinate in protein, moisture, and ash content. Free amino groups increased through the course of hydrolysis and the increase was relat…查看全部>>
SINDAYIKENGERA;Séverin;夏文水
江南大学食品学院,江苏,无锡,214036江南大学食品学院,江苏,无锡,214036
生物科学
酪蛋白酸钠酶水解功能性质Alcalase 2.4LProtamex
sodium caseinateenzymatic hydrolysisfunctional propertiesAlcalase 2.4LProtamex
《食品科学》 2006 (2)
64-71,8
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