蛋白酶水解低温豆粕制备大豆寡肽的研究  

Preparation of few-peptide of soybean from low temperature soy meal by hydrolization

作　　者：夏宁[1] 高媛[1] 迟玉杰[1] 

机构地区：[1]教育部大豆生物学重点实验室,东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2008年第1期171-172,175,共3页Science and Technology of Food Industry

基　　金：黑龙江省“十一五”科技攻关项目(2007G0148);大豆生物学教育部重点实验室主任基金项目

摘　　要：以低温豆粕为原料,利用复合酶法水解蛋白质制备大豆寡肽。通过测定不同蛋白酶对蛋白质水解后的蛋白质转化率和水解度,并综合生产成本、实验条件等因素,确定最优蛋白酶种类以及最优水解条件。得到蛋白酶Ⅰ的最优水解条件为:[S]=7%,E/S=4%(w/w),在pH=8.5,T=65℃条件下,水解3h;蛋白酶Ⅱ的最优水解条件为:pH=6.0,T=50℃,加入0.2%(m/v)EDTA,蛋白酶Ⅱ用量为8000u/g蛋白,水解2h。而后对水解物的水解度(DH)进行测定,并计算大豆肽平均肽链长度(PCL),得出PCL在2～7间,水解物为大豆蛋白寡肽混合物。Using the low temperature soy meal as materials, the preparation of few-peptide of soybean by compound enzymes was studied. The optimum protease and hydrolyze conditions were obtained by detecting the conversion of protein and degree of hydrolysis. The optimum hydrolyze conditions of protease Ⅰ were： [ S] 7%, E/S 4% （w/w）,pH 8.5,temperature was 65℃ and hydrolyze time was 3h;the optimum conditions of protease Ⅱ were：pH 6.0,EDTA 0.2% （m/v）, protease Ⅱ 8000u/g Pro,temperature was 50℃ and hydrolyze time was 2h. Then the degree of hydrolysis （DH）was detected and the average peptide chain length （PCL） of soybean was calculated. The PCL was 2-7 and the hydrolysate was a mixture of soybean protein and few-peptide.

关 键 词：大豆寡肽 寡肽 低温豆粕 

分 类 号：TS201.21[轻工技术与工程—食品科学]