Food and Fermentation Industries >

2010 , Vol. 36 >Issue 06: 94 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.06.034

Food and Fermentation Industries

Study on Dual-enzyme Hydrolysis β-Lactoglobulin

  • Shi Yu-ting ,
  • Wang Zhi-geng ,
  • FangYu-ming ,
  • Wang Ling-qin ,
  • Chen Mei-jiao
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Online published: 2010-06-25

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Abstract

Alkaline protease was combined individually with papain,neutral protease,pepsin to hydrolyzed β-lactoglobulin.Degree of hydrolysis(DH)and TCA-SN was indexed to indicate reaction degree.The results showed that the best combination is alkaline protease with papain.The optimum parameters of the dual-enzyme hydrolysis were:Firstly,alkaline protease was hydrolyzed for 150min where enzyme amount of alkaline protease 5310U/g;then added papain where enzyme amount papain was 4 500U/g till 180min,and the hydrolysis degree reached 36.21%.

Key words： β-lactoglobulin; dual-enzyme hydrolysis; degree of hydrolysis

Cite this article

Shi Yu-ting , Wang Zhi-geng , FangYu-ming , Wang Ling-qin , Chen Mei-jiao . Study on Dual-enzyme Hydrolysis β-Lactoglobulin[J]. Food and Fermentation Industries, 2010 , 36(06) : 94 -97 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.034

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