CAJ | 학술논문

研究了中性蛋白酶、胃蛋白酶、碱性蛋白酶、复合风味蛋白酶4种水解乳清蛋白的酶，以水解度作为测定指标，考察不同酶酶解温度、时间、pH值、加酶量对水解条件的影响。结果为：确定碱性蛋白酶和复合风味蛋白酶，复配酶最佳酶解条件为：酶解温度55℃；酶解时间4 h；每千克蛋白质中加酶量为6 g；碱性蛋白酶和复合风味蛋白酶的质量比为1∶2。
연구료중성단백매、위단백매、감성단백매、복합풍미단백매4충수해유청단백적매，이수해도작위측정지표，고찰불동매매해온도、시간、pH치、가매량대수해조건적영향。결과위：학정감성단백매화복합풍미단백매，복배매최가매해조건위：매해온도55℃；매해시간4 h；매천극단백질중가매량위6 g；감성단백매화복합풍미단백매적질량비위1∶2。
This paper studied the neutral protease, pepsin, alkaline protease, flavourzyme 4 hydrolysis of whey protein enzyme. Determination of index to the degree of hydrolysis as , effects of differentenzymatic hydrolysis temperature, time, pH value, the influence of enzyme concentration on the hydrolysis conditions. Determining the alkaline proteinase and composite flavor protease ,compound enzyme hydrolysis conditions were:enzymolysis temperature of 55℃;enzymatic hydrolysis time 4 h;per kg in the amount of enzyme protein 6 g;quality of alkaline protease and compound flavor protease is 1∶2.