碱性蛋白酶改性豌豆蛋白的起泡性能研究.doc

摘 要加酶量0.%、时间30min、H8.00、温度5℃、底物浓度8%关键词：  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：  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/W) - 9 - 3.1.2 底物浓度 - 10 - 3.1.3 酶解时间 - 11 - 3.1.4 温度影响 - 12 - 3.1.5 PH影响 - 12 - 3.2 响应面实验设计与结果 - 13 - 3.2.1 实验结果回归分析 - 14 - 3.2.2响应面实验优化分析与结果 - 16 - 致 谢 - 21 - 参 考 文 献 - 22 - 1 引言 1.1 本课题研究的目的和意义 [1]。我国人口众多，蛋白质资源不足，充分利用农副产品加工工业中的大量副产物作为新蛋白质资源进行开发加工制成有价值的产物，已成为一项解决我国蛋白质资源不足的长期战略任务[2]。蛋白质由于是氨基酸组成的，供人体生长，提供食品的功能特