碱性蛋白酶水解改性可改变玉米蛋白的结构和乳化性能,采用中心组合实验和响应面考察了pH值,温度、底物浓度、酶底物比4因素对水解反应的影响。结果表明,反应体系的pH对水解反应的影响最显著,其次是底物浓度、温度和酶底物比。优化得到的最佳底物浓度为4%、酶底物浓度比3035、pH9、温度50℃、酶解时间2 h。在优化的条件下,碱性蛋白改性玉米蛋白的乳化活性达23.75 m2/g,较原蛋白提高了42%。

The hydrolysis by Alcalase can alter the structure and emulating property of corn protein.The factors effecting on Alcalase hydrolysis of corn protein were investigated by response surface methodology.The best hydrolysis results can be obtained by conducting the hydrolysis at 50℃ with water addition 4g/g protein, 3035-Ansen units/g protein,pH 9,and 120 min;under such condition,the maximum emulsified activity of enzyme 22.19 m2/g in theory and 23.75 in the experiment were obtained,with an increase of 42% compared to the original corn protein.