酶-酸水解法制备水溶性珍珠粉的研究

发布时间：2018-03-25 14:43

  本文选题：水溶性珍珠粉　切入点：中性蛋白酶　出处：《食品工业》2016年01期

【摘要】：研究采用中性蛋白酶、乳酸水解珍珠粉,以水解度为指标,对加酶量、酶解温度、酶解时间、乳酸用量进行工艺参数优化制备水溶性珍珠粉,并测定其分子质量分布和清除超氧阴离子自由基能力。结果表明,最佳水解条件:珍珠粉用量1.5 g,酶解温度40℃,中性蛋白酶第一次加入量0.23 g,酶解时间3 h 20 min,中性蛋白酶第二次加入量0.13 g,酶解时间3 h 20 min,然后温度升高到90℃,加入3 m L乳酸,煮沸保温2 h(温度95℃~100℃),制备的水溶性珍珠粉氨基氮含量为10.13%。质量分数为82.5%的水溶性珍珠粉分子质量分布范围为61~71 Da,清除超氧阴离子自由基能力为15.07%。
[Abstract]:Using neutral protease and lactic acid to hydrolyze pearl powder, the water soluble pearl powder was prepared by optimizing the technological parameters of enzyme quantity, enzymatic hydrolysis temperature, enzymatic hydrolysis time and the amount of lactic acid, taking the degree of hydrolysis as the index. The molecular mass distribution and scavenging ability of superoxide anion free radical were determined. The results showed that the optimum hydrolysis conditions were as follows: the dosage of pearl powder was 1.5 g, the enzymatic hydrolysis temperature was 40 鈩，

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