当前位置: 首页 > 文章 > 以豆饼为原料酶解制备大豆多肽分散条件的研究 辽宁农业职业技术学院学报 2005,7 (4) 11-12+14
Position: Home > Articles > Study on the Conditions of Enzyme Decomposition of Preparing Polypeptide with Bean Cake Journal of Liaoning Agricultural Technical College 2005,7 (4) 11-12+14

以豆饼为原料酶解制备大豆多肽分散条件的研究

作  者:
温泉;李忠明
单  位:
辽宁石化职业技术学院
关键词:
豆饼;大豆多肽;酶解;氨基酶
摘  要:
以功能性大豆多肽饮料的研制为目标,探讨了以豆饼为原料酶解制备大豆多肽过程中的酶解条件。在80℃下分散10 min,选用Protease M“Amano”G酶,在50℃下水解8 h,经过对pH值和豆饼的分散浓度进行优选,确定了在pH值为8、分散浓度为15%的条件下,水解程度达到65.21%又不产生苦味,制备的饮料具有良好的口感和风味。
译  名:
Study on the Conditions of Enzyme Decomposition of Preparing Polypeptide with Bean Cake
作  者:
WEN Quan,LI Zhong-ming(Liaoning Petrochemical Vocational Technical College,Jinzhou 121001,China)
关键词:
bean cake;polypeptide;enzymolysis;amino enzyme
摘  要:
The condition of enzyme decomposition was discussed during prepare polypeptide with bean cake in order to manufacture polypeptide drink used functionality soybean.The experimental condition was dispersed at 80 ℃ for 10 minutes,selected Protease M"Amano"G enzyme and hydrolyzed at 50 ℃ for 8 hour.Hydrolyze degree reached 65.21% at PH=8 and 15% dispersancy,without bitterness drink has good tasty and flavor.

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