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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
5期
8-11
,共4页
豌豆蛋白质%乳化性%起泡性%碱性蛋白酶%豌豆蛋白酶解产物
豌豆蛋白質%乳化性%起泡性%堿性蛋白酶%豌豆蛋白酶解產物
완두단백질%유화성%기포성%감성단백매%완두단백매해산물
pea protein%emulsifying property%foamability%alkali protease%pea protein hydrolysis product (PPHP)
为研究豌豆蛋白质酶解前后功能特性变化，利用Alcasase2．4L碱性蛋白酶对其限制性酶解，对酶解水解度动态变化、蛋白质回收率及酶解产物功能特性等方面进行研究。试验结果表明，Alcasase2．4L碱性蛋白酶能够有效酶解豌豆蛋白，蛋白质回收率可达84％，与豌豆原蛋白相比，在pH2－12范围内，不同水解度的酶解产物溶解性均有明显改善，最高可达95％左右。5％水解度的酶解产物乳化性、乳化稳定性、起泡性和泡沫稳定性相比豌豆蛋白均较好，但随着酶解的进一步进行，其乳化和起泡特性均呈下降趋势。
為研究豌豆蛋白質酶解前後功能特性變化，利用Alcasase2．4L堿性蛋白酶對其限製性酶解，對酶解水解度動態變化、蛋白質迴收率及酶解產物功能特性等方麵進行研究。試驗結果錶明，Alcasase2．4L堿性蛋白酶能夠有效酶解豌豆蛋白，蛋白質迴收率可達84％，與豌豆原蛋白相比，在pH2－12範圍內，不同水解度的酶解產物溶解性均有明顯改善，最高可達95％左右。5％水解度的酶解產物乳化性、乳化穩定性、起泡性和泡沫穩定性相比豌豆蛋白均較好，但隨著酶解的進一步進行，其乳化和起泡特性均呈下降趨勢。
위연구완두단백질매해전후공능특성변화，이용Alcasase2．4L감성단백매대기한제성매해，대매해수해도동태변화、단백질회수솔급매해산물공능특성등방면진행연구。시험결과표명，Alcasase2．4L감성단백매능구유효매해완두단백，단백질회수솔가체84％，여완두원단백상비，재pH2－12범위내，불동수해도적매해산물용해성균유명현개선，최고가체95％좌우。5％수해도적매해산물유화성、유화은정성、기포성화포말은정성상비완두단백균교호，단수착매해적진일보진행，기유화화기포특성균정하강추세。
In order to explore the change of protein function before and after hydrolysis, the alkali protease Alcasase2.4L was used to enzymatic hydrolysis pea protein. Dynamic change of degree of hydrolysis, protein recovery and functional properties were studied. The result showed that Alcasase2.4L can hydrolyze efficiently pea protein and the protein recovery can attain 84%. Compared with pea protein, the solubility of all hydrolysis products improved distinctly, which can attain 95%, with pH range of 2 -12. And the emulsifying and foaming properties of PPHP with relatively low 5 % DH were remarkably higher compared to the untreated one and other enzymatic hydrolysis samples. But foaming and emulsifying properties showed downtrend along with reaction.
