CAJ | 학술논문

以淀粉生产副产物豌豆蛋白粉为原料，采用碱性蛋白酶（Alcalase）对豌豆蛋白进行限制性水解。以酶改性豌豆蛋白产物的乳化特性为评价指标，在单因素实验基础上采用响应面分析方法优化酶解改性工艺条件，综合考虑乳化活性指数（EAI）和乳化稳定性（ES）两个响应值，根据响应面优化得到最佳酶解条件，在实验室条件下进行适当调整，在加酶量0.07%、时间40.0 min、pH 8.0、温度57.7℃、底物浓度8%的条件下得到水解产物EAI为（29.55±0.45）m2/g，ES为（41.88±0.63）min。在此条件下回归方程预测值为：EAI 29.35 m2/g，ES 41.97 min，实验值与预测值吻合良好，可见该模型能较好预测酶改性产物乳化特性。
이정분생산부산물완두단백분위원료，채용감성단백매（Alcalase）대완두단백진행한제성수해。이매개성완두단백산물적유화특성위평개지표，재단인소실험기출상채용향응면분석방법우화매해개성공예조건，종합고필유화활성지수（EAI）화유화은정성（ES）량개향응치，근거향응면우화득도최가매해조건，재실험실조건하진행괄당조정，재가매량0.07%、시간40.0 min、pH 8.0、온도57.7℃、저물농도8%적조건하득도수해산물EAI위（29.55±0.45）m2/g，ES위（41.88±0.63）min。재차조건하회귀방정예측치위：EAI 29.35 m2/g，ES 41.97 min，실험치여예측치문합량호，가견해모형능교호예측매개성산물유화특성。
The pea proteins,a byproduct of starch processing,were limited hydrolyzed with Alcalase. Emulsion properties were chosen as the evaluation indexes,the enzymatic hydrolysis conditions of pea proteins were optimized by Response Surface Methodology(RSM)based on single factor experiments. The optimal enzymatic hydrolysis conditions were:ratio of enzyme and substrate 0.07%(w/w),time 40.0 min,temperature 57.7℃,pH 8.0,and substrate concentration 8%(W/V),the emulsification activity index(EAI)of modified pea proteins under these conditions was 29.55 m2/g,and the emulsion stability (ES)was 41.88 min,and the predicated EAI and ES under these conditions were 29.35 m2/g and 41.97 min,respectively. The model could be used to predicate the Emulsion properties of products of pea protein modified by Alcalase.