中国农业大学学报2013，Vol.18Issue(2)：158-166,9.
酶解蚕豆蛋白制备多肽的工艺优化及多肽酒的发酵
Optimization of preparation technology for broad bean polypeptide and fermentation of polypeptide wine
摘要
Abstract
In order to obtain the broad bean peptides wine,broad bean protein was hydrolyzed by alkaline protease and then was alcoholically fermented in this experiment. The preparation technology of broad bean peptides wine was investigated. The result showed that the optimum conditions for the protein hydrolysates of broad bean were broad bean protein concentration 32 g/L,enzymatic hydrolysis temperature 43.2 ℃,dosage of enzyme 9 821.12 U/g and pH value 9.50,under which the degree of hydrolysis was 19.64%. The fermentation condition of broad bean peptides wine was 200 g/L sugar,0.22% yeast quantity,and 28 ℃ for 6 days. The alcohol content of broad bean peptides wine is 9.6%. In order to mitigate the bitterness of the original wine, 1.5 g/L Citric acid,70 g/L sugar and 6 g/L β-CD were added and the final product had a good mouth feel.关键词
蚕豆/蛋白/酶解/发酵/多肽酒Key words
broad bean/ proteins hydrolysis/ fermentation/ peptides wine分类
化学化工引用本文复制引用
杨希娟,党斌,耿贵工,刘玉皎..酶解蚕豆蛋白制备多肽的工艺优化及多肽酒的发酵[J].中国农业大学学报,2013,18(2):158-166,9.基金项目
农业科技成果转化资金项目(2011GB2G200002) （2011GB2G200002）
现代农业产业技术体系建设专项(CARS-09) （CARS-09）
青海高校"135高层次人才培养工程"专项 （）
