Abstract:

Abstract: Some properties of malt protein were improved by papain’s hydrolysis and the relation between hydrolysis degree and properties were studied. The correlations between hydrolysis degree and properties were analyzed. Principal component analysis was used in malt protein’s properties, and the original indexes were separated into three principal component factors. The properties synthesize target was F=62.769%×F1+17.807%×F2+11.710%×F3. The model between hydrolysis degree and properties’ synthesize target was constructed, F=-0.0084X2+0.4548X-5.4881.Principal component analysis can be used in discussing the effects of degree hydrolysis on malt protein’s properties. And the results can offer some references for proteins’ modification by enzyme.