双酶复合法制备大豆多肽工艺的研究  

Study on the preparation technology of soy peptides by double-enzyme composite hydrolysis

作　　者：周利亘[1] 陈新峰[1] 王君虹[1] 王春辉[1] 袁亚[1] 陈坚[2] 

机构地区：[1]浙江省农业科学院食品加工研究所,浙江杭州310021 [2]杭州市豆奶食品厂,浙江杭州310014

出　　处：《粮油食品科技》2006年第2期22-24,共3页Science and Technology of Cereals,Oils and Foods

基　　金：浙江省科技计划项目(2003C32022)

摘　　要：确定了双酶复合法提取制备大豆多肽的工艺条件。大豆蛋白经双酶复合酶解、活性炭脱色、超滤、真空浓缩和离心喷雾干燥等工艺,提取得到大豆多肽。通过试验确定,最佳复合酶解条件:中性蛋白酶与菠萝蛋白酶比例为3∶1、pH 7.0、底物浓度4.0%、酶解时间9 h;最佳脱色处理条件:粉末活性炭用量2.0%、温度50℃、pH 3.0、吸附时间3 h;超滤分离条件:NF-1纳滤膜、截留分子量2000 D、超滤压力1.0 mPa。The preparation technology of soy peptides by double-enzyme composite hydrolysis was studied. Soy protein isolate was produced into soy peptides based on double-enzyme composite hydrolysis and purification technology. The result showed that the best composite enzymatic hydrolysis condition was： the composite enzymes were made up of neutral proteinase and bromelain with the proportion of 3 ： 1, pH value of 7.0, substrate concentration of 4.0 %, hydrolysis time of 9 h ; the best decoloration condition was ： quantity of activated carbon of 2.0 %, temperature of 50℃, pH value of 3.0, adsorption time of 3 h; the ultra-filtration condition was： NF-2 nanometer membrane, pressure of 1.0 mPa.

关 键 词：大豆多肽 双酶复合酶解 脱色 超滤 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程]