风味酶水解乳清蛋白生产蛋白胨的工艺条件

摘要

The production conditions of peptone using the enzymolysis of Whey Protein Powder (WPC) by Flavourzyme for increasing the added value of the ingredient WPC. The results showed that the best enzymolysis conditions were as follows: temperature 55 t, pH6.0, E/S 18 000 U/g, hydrolysis time 4.0 h, substrate concentration 8%, the degree of hydrolysis (DH) 46.4%. With this technology,the peptone products in the physical and chemical results.amino acid composition and content were better than on similar products commercially available.%为了提高原料乳清蛋白(Whey Protein Concentrate,WPC)的产品附加值,利用风味蛋白酶对WPC进行水解,生产蛋白胨产品.结果表明:最优工艺条件为E/S(18 000 U/100 mL),温度为55℃,pH值6.0,水解时间为4.0 h,底物质量分数为8％,水解度为46.4％.利用此工艺生产的蛋白胨产品在理化指标、氨基酸组成及质量分数上均要好于市售的同类产品.