木瓜蛋白酶提高醇法大豆浓缩蛋白乳化性的研究  

Modifying Alcohol Leaching Soy Protein Concentrate to Improve Emulsibility by Papain

作　　者：孙冰玉[1] 石彦国[1] 朱会芳[2] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2006年第12期505-508,共4页Food Science

摘　　要：制取低成本、高蛋白含量的大豆浓缩蛋白时,乙醇产生变性作用,从而降低了大豆浓缩蛋白的功能特性,因此本研究采用木瓜蛋白酶对醇法大豆浓缩蛋白进行改性。通过对酶浓度、底物浓度、改性时间与改性温度的单因素实验,针对乳化性进行研究,然后进行正交试验,最终得出木瓜蛋白酶提高醇法大豆浓缩蛋白乳化性最佳工艺条件:酶用量(E/S)为3%、底物浓度为(W/V)8%、改性时间为2h、改性温度为50℃,改性中pH值为6.0,可提高乳化能力3.8倍,乳化稳定性3.9倍。Since the result of alcohol damaging protem structure while producing soy protein concentrate （SPC） with low cost and high protein, the proposal of this research was intem to improve functionalities of alcohol leaching soy protein concentrate by enzymes. Based on emulsifibility, the single factors which were concentrate of enzymes and substrate, duration and temperature were tested first. Then orthogonal design was done in the premium range. The results are listed as follows： the optimum concentrate of papaln is 3%, concentration of substrate is 8%, duration is 2h and temperature is 50℃. Emulsifying ability is 3.8 times as before modified. Emulsion stability is 3.9 times as before modified.

关 键 词：大豆浓缩蛋白 木瓜蛋白酶 乳化性 

分 类 号：Q556.9[生物学—生物化学] TS201.21[轻工技术与工程—食品科学]