食品工业科技2017，Vol.38Issue(8)：203-208,6.DOI:10.13386/j.issn1002-0306.2017.08.031
复合中性蛋白酶水解乳清蛋白中β-乳球蛋白的工艺条件优化
Optimization of compound neutral enzymatic hydrolysis of β-lactoglobulin in whey protein
韩仁娇 1王彩云 2罗述博 1程英 2云战友1
作者信息
- 1. 内蒙古乳业技术研究院有限责任公司,内蒙古呼和浩特010110
- 2. 内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010110
- 折叠
摘要
Abstract
The purpose was to optimize the production of hydrolyzed whey protein by double enzyme hydrolysis technology,and to explore the optimal process ofβ-1actoglobul hydrolysis under moderate hydrolysis conditions.The enzymatic hydrolysis of whey protein with F-Neutral protease and G-Neutral protease was optimized using a Box-Behnken design with response surface methodology.Theβ-lactoglobulin hydrolysis rate of whey protein hydrolysate was 58.99％ + 0.02％ when the optimal hydrolysis conditions were established as follows:0.44％ (equivalent to 2672.32 U/g) F-protease,0.08％ (equivalent to 362.24 U/g)G-protease,and hydrolysis at 55.2 ℃,which represented a maximum value over that reported for commercial whey protein hydrolyzate.Mass fraction of molecular weight 1000～180 u was 51.76％,and the free amino acid was 2.34％,significantly lower than the market similar products.关键词
乳清蛋白/复合中性蛋白酶/β-乳球蛋白水解率/分子质量分布/响应面法Key words
whey protein/complex neutral protease/β-lactoglobulin hydrolysis rate/molecular weight distribution/response surface methodology分类
轻工纺织引用本文复制引用
韩仁娇,王彩云,罗述博,程英,云战友..复合中性蛋白酶水解乳清蛋白中β-乳球蛋白的工艺条件优化[J].食品工业科技,2017,38(8):203-208,6.
