食品工业科技2012，Vol.33Issue(7)：75-79,5.
复合酶解米渣制备蛋白肽的理化与功能性质研究
Physicochemical and functional properties of the peptide prepared by compound enzymatic hydrolysis of rice residue
摘要
Abstract
The rice residue was hydrolyzed by using compound enzymatic hydrolysis for the production of peptides with high water solubility.The physicochemical and functional properties of the prepared peptides were characterized.The results showed that the peptide proportion of the sample prepared was up to 88.93% with 13.05% short peptides.The peptide showed a balanced amino acid profile,which could well meet the nutritional requirement in vivo.The maximum solubility of the prepared peptide was observed at pH9.0,which reached 99.15%.The emulsifying property of the rice residue peptide showed a regular change in a wide pH range and the maximum emulsifying ability of rice residue peptide was observed at pH9.0.The maximum emulsifying stability was observed at pH11.0.关键词
米渣蛋白肽/复合酶解/溶解性/乳化性/乳化稳定性Key words
rice residue peptide/compound enzymatic hydrolysis/solubility/emulsifying property/emulsifying stability分类
轻工纺织引用本文复制引用
黄声芳,杜研学,熊华,窦晓凤,蒋岩,王深旗..复合酶解米渣制备蛋白肽的理化与功能性质研究[J].食品工业科技,2012,33(7):75-79,5.基金项目
南昌大学食品科学与技术国家重点实验室目标导向项目 （）
国家发改委专项 （）
江西省高新技术产业化重大项目 （）
