【摘要】 主要研究了以小麦面筋蛋白和风味蛋白酶为主要原料制备水解植物蛋白的工艺条件,并在试验中对酶解过程中产生的苦味进行了苦味评价。试验结果表明酶解反应最佳条件是:t=50℃,pH=6.5,底物浓度5%,酶用量=80LAPU/g,水解时间7h。反应最终可得蛋白质提取率和游离氨基氮均很高、且没有苦味的植物蛋白水解液,其中蛋白质提取率可达52%,酶解液中游离氨基氮含量可达3.44%,还例举了水解植物蛋白在工业中的应用。更多还原

【Abstract】 A main study was done on the technique of production of vegetable protein hydrolysate by using wheat gluten and flavourzyme.The result shows that the optimal hydrolysis condition were: pH=6.5,t=50℃,hydrolysis time was 7h,concentration of vital wheat gluten 5%,enzymatic concentration 80 LAPU/g.Under this condition we can obtain the hydrolyzed vegetable protein with high ratio of available protein,rich free amino nitrogen but no bitter material.In that the ratio of available protein is 52% and rich free amino nitrogen is 3.44%.Some examples of HVP application were also discussed.更多还原