粮油食品科技2012，Vol.20Issue(5)：8-11,4.
豌豆蛋白酶法水解及产物特性研究
Study on enzymatic hydrolysis and products properties of pea protein
何希强 1肖怀秋 2李玉珍2
作者信息
- 1. 湖南省湘粮机械、制造有限公司,湖南长沙410100
- 2. 湖南化工职业技术学院应用化学系,湖南株洲412004
- 折叠
摘要
Abstract
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, which can attain 95%, with pH range of 2 -12. And the emulsifying and foaming properties of PPHP with relatively low 5 % DH were remarkably higher compared to the untreated one and other enzymatic hydrolysis samples. But foaming and emulsifying properties showed downtrend along with reaction.关键词
豌豆蛋白质/乳化性/起泡性/碱性蛋白酶/豌豆蛋白酶解产物Key words
pea protein/emulsifying property/foamability/alkali protease/pea protein hydrolysis product (PPHP)分类
轻工纺织引用本文复制引用
何希强,肖怀秋,李玉珍..豌豆蛋白酶法水解及产物特性研究[J].粮油食品科技,2012,20(5):8-11,4.
