食品与发酵工业

中性蛋白酶限制性水解对高温菜籽粕蛋白功能性质的影响

  • 王素雅 ,
  • 刘胜 ,
  • 鞠兴荣 ,
  • 袁建
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网络出版日期: 2010-01-25

The Influences of Neutral Protease Hydrolysis on Rapeseed Protein Functionalities

  • Wang Suya ,
  • Liu Sheng ,
  • Ju Xingrong ,
  • Yuan Jian
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Online published: 2010-01-25

摘要

研究了中性蛋白酶限制性水解菜籽蛋白的功能性质。结果表明,中性蛋白酶水解能显著改善高温菜籽粕蛋白的各种功能性质,限制性水解菜籽蛋白的溶解性随水解度的增加而增加,DH=10的限制性水解菜籽蛋白在pH7.0时溶解度达57.11%;DH=2的限制性水解菜籽蛋白乳化性最好,其在测定的pH范围内乳化性均较菜籽蛋白提高40%以上;DH=4的限制性水解菜籽蛋白起泡性最佳,可达162.5%;DH=2的限制性水解菜籽蛋白吸油性与吸水性均最好,且分别较原菜籽粕蛋白提高了2.6倍与1.9倍。

本文引用格式

王素雅 , 刘胜 , 鞠兴荣 , 袁建 . 中性蛋白酶限制性水解对高温菜籽粕蛋白功能性质的影响[J]. 食品与发酵工业, 2010 , 36(01) : 56 -59 . DOI: 10.13995/j.cnki.11-1802/ts.2010.01.010

Abstract

The objective of the paper was to improve rapeseed protein functionalities through limited hydrolysis with neutral protease.The results showed that protein functionalities of rapeseed protein were improved effectively.Solubility of DH 10 rapeseed protein was up to 57.11% at pH 7.0.Emulsion of DH 2.0 hydrolysate was at its best within the range of measuring pH,increased by 40% more than that of the rapeseed protein.The foaming of DH 4.0 hydrolysate maximized to 162.5%.The oil-holding capacity and water-holding capacity of DH 2.0 hydrolyzate were at their best,multiplied by 2.6 times and 1.9 times respectively.
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