本文選題：水溶性珍珠粉　切入點：中性蛋白酶　出處：《食品工業(yè)》2016年01期

【摘要】：研究采用中性蛋白酶、乳酸水解珍珠粉,以水解度為指標,對加酶量、酶解溫度、酶解時間、乳酸用量進行工藝參數(shù)優(yōu)化制備水溶性珍珠粉,并測定其分子質(zhì)量分布和清除超氧陰離子自由基能力。結(jié)果表明,最佳水解條件:珍珠粉用量1.5 g,酶解溫度40℃,中性蛋白酶第一次加入量0.23 g,酶解時間3 h 20 min,中性蛋白酶第二次加入量0.13 g,酶解時間3 h 20 min,然后溫度升高到90℃,加入3 m L乳酸,煮沸保溫2 h(溫度95℃~100℃),制備的水溶性珍珠粉氨基氮含量為10.13%。質(zhì)量分數(shù)為82.5%的水溶性珍珠粉分子質(zhì)量分布范圍為61~71 Da,清除超氧陰離子自由基能力為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，

本文編號：1663596