【摘要】 以白芸豆豆渣为原料,比较了以生熟豆渣用植物蛋白水解专用酶、木瓜蛋白酶、动物蛋白水解复合酶和碱性蛋白酶制备多肽和氨基酸的产量和口感。实验结果表明,以熟豆渣为原料,用碱性蛋白酶水解,得到的白芸豆多肽和氨基酸的产量和口感是最佳的。更多还原

【Abstract】 White kidney bean dregs has been used to try to produce taste enhancer.Different kinds of enzymes have been used to treatment raw and boiled white kidney bean dregs.The production rates of amino acids and peptides have been recorded and tastes anlysis have been carried out by two-blind test.The results indicated that among vegetable protein-specific enzyme,papain,animal protein complex and alkaline protease,the alkaline protease could produce most part of bean amino acid and peptide.The boilde bean dregs could produce as more as 2 times of amino acid and peptide and taste also the best among all produced amino acids and peptide.更多还原