中国食品学报2011，Vol.11Issue(2)：129-135,7.
碱性蛋白酶对核桃蛋白水解条件的优化研究
Optimization Study on Hydrolysis Condition of Walnut Protein by Alcalase 2.4L
摘要
Abstract
According to amino acid component of walnut protein and hydrolysis property of Alcalase. The preparation of walnut polypeptides was studied by hydrolyzing walnut protein with Alcalase 2.4 L. Extent of reaction was expressed in terms of degree of hydrolysis(DH). Base on single factor tests, the hydrolysis condition model of walnut polypeptides was established by quadratic regression orthogonal rotation combination design, and the optimum parameters of enzymolysis were: pH 7.7, temperature 62.4 ℃, enzyme concentration 7.9％ and enzymolysis time 5.9 h. In this condition,the DH of hydrolysate can be reached to 8.82％.关键词
碱性蛋白酶2.4L/核桃多肽/水解条件优化Key words
Alcalase 2.4 L/ walnut peptide/ optimize the hydrolytic conditions引用本文复制引用
李建杰,荣瑞芬..碱性蛋白酶对核桃蛋白水解条件的优化研究[J].中国食品学报,2011,11(2):129-135,7.基金项目
北京市教育委员会科技发展计划面上项目(KM200811417010) （KM200811417010）
