花生粕制备花生蛋白的研究
首发时间:2009-05-27
摘要:采用水酶法从花生粕中提取食用蛋白,选用纤维素酶作为水解酶,对原料前处理方法、各水解工艺参数进行了优选,最终确定了从花生粕中提取蛋白的最佳工艺参数。在酶解反应中,各因素对酶解作用的影响大小顺序是,酶反应时间>碱提PH>酸沉PH>酶用量。最佳工艺参数为液温度:45℃、碱提液PH:8.5、纤维素酶用量:2g/L、酸沉PH值:4.5,浸泡时间:2 h。
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Preparation of peanut peptides with peanutmeal
Abstract:Enzymatic water extracted from peanut meal protein for human consumption and use of cellulase as a hydrolase of the raw materials prior to treatment methods, the hydrolysis process parameters were optimized, and ultimately determined to extract from peanut meal protein in the best process parameters.In the enzymatic reaction, the role of various factors on the enzymatic sequence of the impact of size is that the enzyme reaction time> alkaline extraction PH> acid PH> enzyme dosage. The best process parameters for the liquid temperature: 45 ℃, alkaline extract of PH: 8.5, cellulase dosage: 2g / L, acid PH value: 4.5, soaking time: 2 h.
Keywords: Aqueous enzymatic Peanut meal Edible protein Cellulase
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No.3260447430012433****
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