【摘要】 酶法制备全绿豆澄清饮料工艺过程中绿豆蛋白的水解是关键工序之一,它对绿豆利用率、特别是产品风味有较大的影响。从绿豆蛋白的水解度和水解产物风味出发,研究了绿豆蛋白的酶法水解工艺:(1)就几种酶对绿豆蛋白的水解特性进行探讨,表明Alcalase2.4 FG为最理想酶种;(2)对该酶水解绿豆蛋白工艺进行了响应面分析,建立数学模型,优化工艺参数;(3)探讨了该酶种水解绿豆蛋白动力学特性。更多还原

【Abstract】 Protein hydrolysis is a key procedure of the whole mungbean beverage process,which converses mungbean into drink by enzymes.Because this procedure affects the yield and product flavor greatly,especially to the latter.In this study, enzymatical hydrolysis of mungbean protein was discussed:(1)Discussed the hydrolysate character of several kinds of protease. And Alcalase 2.4L FG was proved a best one to mungbean.(2) The hydrolysis condition was discussed and optimized by Response surface analysis and Ridge of Maximum Response,respectively,in SAS software with Second Order Regression Rotation Designing.A model and perfect parameter of hydrolysis process were got.(3)The hydrolysis kinetics character was studied.更多还原