碱性蛋白酶改性豌豆蛋白起泡性能研究毕业论文.doc

摘 要 植物蛋白在近些年新食物产品中和传统食品中的应用，使得植物蛋白得到了大量的关注和研究。为了研究食品原料的理化性质和功能特性，必须对植物蛋白进行研究评估。由于蛋白质食物的紧缺，人们开始需求新的植物蛋白资源作为功能性食品配料和营养补充剂使用。试验研究了以Alcalase 碱性蛋白酶改性豌豆蛋白起泡性能,分析了温度、pH 值、底物浓度、酶与底物浓度比和时间对酶水解的影响。通过均匀设计和统计分析建立了酶水解的数学模型,并以此模型得到Alcalase 碱性蛋白酶改性豌豆蛋白起泡性能的最佳水解工艺。工艺参数为加酶量0.16%、时间30min、PH8.00、温度55℃、底物浓度8%。 关键词： 碱性蛋白酶；豌豆蛋白；起泡性能；  Title The study of alkaline protease modified pea protein about foaming properties Abstract The use of plant proteins in the formulation of new food products, or in conventional foods, has been the focus of much research in recent years. In order to develop plant proteins for use as food ingredients, their physicochemical and functional properties must be evaluated. Because of inadequate supplies and shortage of food proteins, there has been a constant search for unconventional legumes an new protein sources for use in both functional food ingredients and nutritional supplement. The preparation techniques of pea protein by Alcalase were studied. Through statistics and analyses,the effects of pretreatments, temperature, concentrations of substratum, proportions of enzyme to substratum and time on enzymic hydrolysis were studied. Through uniform designs and statistical analyses, a mathematical model was set up. Based on this model, the optimum hydrolysis conditions were determined:55℃,PH8.0,substratum concentration 0.16%,proportion of Alcalase to substratum8%,enzyme time 30min. Keywords： Alcalase; pea protein; foaming property;  1 引言……………………………………………………………………………………- 4 - 1.1 本课题研究的目的和意义 - 4 - 1.2国内外研究现状 - 5 - 1.3 主要研究内容 - 5 - 1.3.1 酶解对蛋白质的影响 - 5 - 1.3.2 蛋白质的起泡性与泡沫稳定性 - 5 - 1.3.3 蛋白质改性的两大技术与优缺点 - 6 - 1.3.4蛋白质的功能特性与结构的关系 - 6 - 1.3.5 蛋白质泡沫的定义与影响因素 - 6 - 2 实验材料和方法 - 7 - 2.1 实验材料 - 7 - 2.1.1 主要实验材料与试剂 - 7 - 2.1.2 主要实验仪器 - 7 - 2.2 实验方法 - 8 - 2.2.1基本组成成分的测定 - 8 - 2.2.2 碱性蛋白酶酶解豌豆蛋白粉 - 8 - 2.2.3 起泡性的测定 - 9 - 2.3 实验设计 - 9 - 3 实验结果与讨论 - 9 - 3.1 单因素结果与分析 - 9 - 3.1.1 加酶量E/S(W