风味蛋白酶水解蛋清工艺条件的研究

Hydrolysis of Egg White Catalyzed by Flavourzyme

摘要:

为了研究出经济实用的酶解蛋清蛋白质的方法，本研究使用诺维信风味蛋白酶，对酶解工艺条件进行了探讨。结果表明，风味蛋白酶水解蛋清蛋白质最佳工艺条件为预处理温度90 ℃、时间30 min，水解温度55 ℃、pH值为6、时间8 h。

Abstract:

A economical and practical method for enzymolysis of egg white was studied. Results showed that the optimal temperature and time for pre-treatment were 90 ℃ and 30 min, respectively. Besides, the pH value and time for Flavourzyme-catalyzed hydrolysis were 6 and 8 h, respectively.