脱脂豆粕酶法生产大豆肽工艺条件的研究  

Study on the technics condition of soybean peptides produced by enzymatic hydrolysis from nonfat bean pulp

作　　者：谷伟[1] 钱方[1] 李顺燕[1] 王凤翼[1] 

机构地区：[1]大连轻工业学院生物与食品科学工程学院,辽宁大连116034

出　　处：《中国乳品工业》2006年第5期28-30,共3页China Dairy Industry

摘　　要：采用酶法水解脱脂豆粕制备大豆肽,确定了蛋白的浸出温度,比较单双酶的水解效果。确定酶解最佳条件:中性酶、复合酶添加量分别为400,200U(每克蛋白中),酶解温度为55℃,pH值为7.5,时间为2h,大豆肽产率约为32%。Defatted soy flakes was hydrolysised into soy peptide based on by enzymatic method, temperature of protein extraction was determined, and the hydrolysis effect of single enzyme and double enzyme was compared. The results showed that the optimal enzyme hydrolysis conditions： adding of neutral protease and compound enzyme were 400,200 active unit per gram protein, repectively; the enzymatic hydrolysis temperature was 55 ℃; pH was 7.5, time is 2 h; the resulted productivity of soy peptide was the highest, approximately 32%.

关 键 词：脱脂豆粕 酶法水解 大豆肽 

分 类 号：TS201.21[轻工技术与工程—食品科学]