安徽农业科学2013，Vol.41Issue(15)：6600-6602,3.
花生蛋白酶解条件及酶解产物功能特性的研究
Study on Peanut Protein Enzymatic Hydrolysis Conditions and Function Characteristics of Enzymatic Hydrolysis Product
摘要
Abstract
[Objective] The research aimed to study the peanut protein enzymatic hydrolysis conditions and function characteristics of enzymatic hydrolysis product.[Method] The enzymatic hydrolysis extraction of peanut protein from peanut meal flour was studied by the single factor experiment in different conditions,and the function characteristics of protein were studied.[Result] A solid-to-liquid ratio of 1∶20 (m/V),an enzyme/sample (E/S) of 0.5％,an extraction temperature of 55 ℃ and a time of 6 h were found to be optimal for the protein extraction from peanut meal flour.Finally,the peanut protein extraction rate was 74.62％ in these conditions.[Conclusion] Enzymatic hydrolysis method has high extraction rate.Moreover,the enzymatic hydrolysis product has good emulsifiability,foamability and water retentivity,and can be widely used in food.关键词
花生饼粕/花生蛋白/酶解/功能特性Key words
Peanut meal flour/ Peanut protein/ Enzymatic hydrolysis/ Function characteristics分类
农业科技引用本文复制引用
曾何华,曾永明,史峰山..花生蛋白酶解条件及酶解产物功能特性的研究[J].安徽农业科学,2013,41(15):6600-6602,3.基金项目
昌吉学院研究生启动基金(2011SSQD09). （2011SSQD09）
