复合酶法制备大豆粕多肽的工艺研究
首发时间:2009-12-10
摘要:采用复合酶法从大豆粕中水解功能性小肽,选用AS1.398中性蛋白酶和木瓜蛋白酶作为水解酶,对原料前处理方法、各水解工艺参数进行了优选,最终得出了影响水解率因素的大小关系为反应温度>PH>底物浓度>加酶量>水解时间,确定了从大豆粕中水解功能性小肽的最佳工艺参数,底物浓度为3.5%、反应温度为45℃、酶用量为12500u/g、反应PH为7.5、反应时间为3h。
关键词: 复合酶 大豆粕 功能性小肽 AS1.398中性蛋白酶 木瓜蛋白酶
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Preparation of soybean peptides with soybeanmeal by the
Abstract:Use the Complex Enzyme from the soybean meal dregs the hydrolisis functionality small peptide,selected AS1.398 neutral protease and papain as the enzyme hydrolysis of raw material pre-treatment method, the hydrolysis process parameters were optimized and eventually come to affect the hydrolysis rate factors, the relationship between the size of the reaction temperature> PH> substrate concentration \"increases the amount of enzyme\" hydrolysis time, determined from the hydrolysis of soybean meal in the functionality of the optimum parameters of a small peptide substrate concentration of 3.5%, the reaction temperature is 45 ℃ , enzyme dosage 12500u / g, reaction of PH to 7.5, reaction time 3h.
Keywords: Complex Enzyme Soybean meal Functionality small peptide AS1.398 neutral protease Papain
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