《酶法水解鸡蛋白蛋白的工艺》-毕业论文（设计）.doc

齐齐哈尔大学毕业设计(论文) PAGE PAGE I 齐 齐 哈 尔 大 学 毕业论文 题 目 学 院 生命科学与工程学院 专业班级 食工 学生姓名 指导教师 成 绩 2009 年 6 月 20 日 摘 要 鸡蛋是比较理想的全价蛋白质，其结构与人体蛋白质组成结构相似，生物学价值高，但由于一些行业的特殊需求，蛋黄的需求量较大，在生产过程中，蛋清没有得到很好地利用，既造成了蛋清资源的极大浪费，又造成了环境的污染。酶法水解蛋清蛋白质制备活性肽能有效地利用我国丰富的蛋清资源，将产生巨大的经济和社会效益。 本论文以鸡蛋清为原料，研究了酶法水解鸡蛋白蛋白的工艺条件。通过筛酶实验，以水解度、抗氧化性为指标，筛选出酶解蛋清蛋白的最佳酶是复合蛋白酶（动物酶庞博公司），通过单因素实验和正交实验得出复合蛋白酶（动物酶）酶解蛋清的最佳条件是：pH=8.5、温度=50℃、[s]=3%、[E]/[S]=4/100、T=5h。 关键词：鸡蛋白蛋白；蛋白酶；水解；多肽；水解度；抗氧化性 Abstract Eggs is the full price of a good protein. Its structure and composition is similar to human proteins and the biological value is high. but because of eating habits and some of the special needs of some industries, the demand for large egg yolk, the egg white has been discarded as waste in the production process , causing a great waste of the egg white resources and caused environmental pollution. Preparation of enzymatic hydrolysis of egg white protein peptides are effective in the using of egg white rich resources in China which will have a huge economic and social benefits． In this paper, egg for raw materials to study the enzymatic hydrolysis of egg albumin conditions. Enzyme experiments through sieve to yield peptide hydrolysis, the antioxidant enzyme selected as an index of the best egg white protease enzyme is a compound (animal enzymes), by single factor experiments and orthogonal test compound derived protease (animal enzyme ) the best conditions for hydrolysis of egg white are：pH = 8.5, temperature = 50 ℃, [s] = 3%, [E] / [S] = 4 / 100, T = 5h． Key words: egg albumin; protease; hydrolysis; peptide; degree of hydrolysis; antioxidant 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc234238808 摘 要 PAGEREF _Toc234238808 \h I HYPERLINK \l _Toc234238809 Abstract PAGEREF _Toc234238809 \h II HYPERLINK \l _Toc234238810 第一章 绪 论 PAGEREF _Toc234238810 \h 1