该试验以水解度和蛋白质提取率作为评价指标，研究了碱性蛋白酶和风味蛋白酶双酶对花生蛋白酶解特性的影响。通过单因素和正交试验确定了双酶的最佳酶解条件为：酶解时间3h、pH 9.0、温度55℃、酶比例（碱性蛋白酶：风味蛋白酶）为2∶3，总酶浓度5.0×103 U/g、底物浓度5%，花生蛋白的水解度（DH）达12.02%，蛋白提取率71.60%，多肽得率达59.58%。同时研究了双酶酶解过程中花生蛋白水解度、pH及蛋白提取率的变化规律。%Using hydrolysis degree and protein yield as evaluated degree,the effect of alkaline protease and flavor protease on enzymatic hydrolysis characteristics of peanut protein was studied. Single-factor experiment and orthogonal experiment were used to optimize the double-enzyme hydrolysis processing conditions. Optimum processing conditions were identified as:hydrolysis time 3 h,pH 9.0,temperature 55℃, proportion enzyme(alkaline protease:Flavourzyme)2∶3,total enzyme concentration 5.0×103 U/g, substrate concentration 5%,hydrolysis degree of peanut protein(DH)12.02%,protein yield 71.60%,the extraction rate of polypeptide 59.58%. In addition,the change of hydrolysis degree of peanut protein and pH and protein yield were studied in the course of double-enzyme hydrolysis.
展开▼
