CAJ | 학술논문

　　对国产碱性蛋白酶降解鹰嘴豆分离蛋白的酶解过程及酶解产物的水解度和电泳结果进行了分析研究.结果表明，国产蛋白酶可有效降解鹰嘴豆分离蛋白为小分子蛋白肽；使用碱性蛋白酶、木瓜蛋白酶、菠萝蛋白酶顺序酶解鹰嘴豆分离蛋白3 h 时的水解度可达到35.42%以上，此时绝大多数鹰嘴豆分离蛋白被降解为小分子肽.实验结果为鹰嘴豆蛋白的开发利用与鹰嘴豆的精深加工提供了科学依据.
　　대국산감성단백매강해응취두분리단백적매해과정급매해산물적수해도화전영결과진행료분석연구.결과표명，국산단백매가유효강해응취두분리단백위소분자단백태；사용감성단백매、목과단백매、파라단백매순서매해응취두분리단백3 h 시적수해도가체도35.42%이상，차시절대다수응취두분리단백피강해위소분자태.실험결과위응취두단백적개발이용여응취두적정심가공제공료과학의거.
In this paper,we determined the degree of hydrolysis(DH) of the chickpea protein with three proteolytic enzymes of alcalase,papain and bromelain(domestic)at different times,and analysed the electrophoretic pattern of the hydrolytic products. The result shows that after treated with the proteases for three hours,the chickpea proteins were mostly hydrolysed into oligopeptides,and the DH value(35.42%)of chickpea protein hydrolyzing by the three proteases above-mentioned under each optimum conditions respectively in order was much higher than that of the DH of chickpea protein hydrolyzing by the three proteases simultaneously.