【摘要】 本研究旨在用蛋白酶水解方法改善大米蛋白的溶解性能。通过对多种蛋白酶的对比分析可知,碱性蛋白酶的水解效果好于其它蛋白酶,但正交试验结果表明,即使在优化条件下水解,单一的碱性酶水解所得大米蛋白溶解性最高达到43.12%。若先用碱性蛋白酶水解再用复合蛋白酶水解则蛋白溶解性最高达到71.46%,而碱性蛋白酶与其它酶的联合应用效果略差;若先使用复合蛋白酶后使用碱性酶则蛋白溶解性只有54.73%。表明不同酶对大米蛋白分子具有不同的水解特点。更多还原

【Abstract】 The objective of this research is to improve solubility of rice protein. According to the reaction curve of enzymolysis, alcalase is the best enzyme among the selected enzymes, such as neutrase, protamex, flavourzyme, pepsin, papain etc. With the orthogonal test to optimize the reaction condition, the solubility of alcalase enzymatic hydrolysate was up to 43.12%. When the rice protein was hydrolyzed by alcalase and then by protamex, the solubility was up to 71.46%. The effect of combination of alcalase and other enzymes was worse. When the rice protein was hydrolyzed by protamex and then by alcalase, the solubility was only 54.73%. All these showed that different enzymes had different hydrdysis properties to rice protein.更多还原