Effects of pre-heating treatment on enzymolysis characteristics of sweet potato protein

被引：0
|
作者：
Zhang, Miao [1 ]
Mu, Taihua [1 ]
机构：
[1] Division of Fruit and Vegetable Processing, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2012年 / 28卷 / SUPPL.1期
关键词：
Nitrogen - Enzymatic hydrolysis - Trichloroacetic acid - Solubility;
D O I：
10.3969/j.issn.1002-6819.2012.z1.060
中图分类号：
学科分类号：
摘要：
The effects of pre-heating temperature and time on enzymolysis characteristics of sweet potato protein by Alcalase was investigated. The single-factor experiments and response surface methodology (RSM) were applied to determine the pre-heating treatment parameters for the enzymatic hydrolysis by Alcalase. The regression models of the degree of hydrolysis (DH) and trichloroacetic acid-nitrogen solubility index (TCA-NSI) were established between impact factors and indexes. The validity of the models and interactions of impact factors were analyzed. The results showed that the effects of pre-heating treatment on DH and TCA-NSI of sweet potato protein was significant (P
引用
收藏
页码：356 / 362
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