豌豆蛋白酶法水解及产物特性研究OA北大核心
Study on enzymatic hydrolysis and products properties of pea protein
为研究豌豆蛋白质酶解前后功能特性变化，利用Alcasase2．4L碱性蛋白酶对其限制性酶解，对酶解水解度动态变化、蛋白质回收率及酶解产物功能特性等方面进行研究。试验结果表明，Alcasase2．4L碱性蛋白酶能够有效酶解豌豆蛋白，蛋白质回收率可达84％，与豌豆原蛋白相比，在pH2－12范围内，不同水解度的酶解产物溶解性均有明显改善，最高可达95％左右。5％水解度的酶解产物乳化性、乳化稳定性、起泡性和泡沫稳定性相比豌豆蛋白均较好，但随着酶解的进一步…查看全部>>
In order to explore the change of protein function before and after hydrolysis, the alkali protease Alcasase2.4L was used to enzymatic hydrolysis pea protein. Dynamic change of degree of hydrolysis, protein recovery and functional properties were studied. The result showed that Alcasase2.4L can hydrolyze efficiently pea protein and the protein recovery can attain 84%. Compared with pea protein, the solubility of all hydrolysis products improved distinctly, w…查看全部>>
何希强;肖怀秋;李玉珍
湖南省湘粮机械、制造有限公司,湖南长沙410100湖南化工职业技术学院应用化学系,湖南株洲412004湖南化工职业技术学院应用化学系,湖南株洲412004
轻工纺织
豌豆蛋白质乳化性起泡性碱性蛋白酶豌豆蛋白酶解产物
pea proteinemulsifying propertyfoamabilityalkali proteasepea protein hydrolysis product (PPHP)
《粮油食品科技》 2012 (5)
8-11,4
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