复合酶解法制备大豆功能肽的研究  

A Study to Preparation of Functional Soy Peptide By Composite Enzymatic Hydrolysis

作　　者：张春红[1] 张鹏[1] 刘长江[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161

出　　处：《粮食加工》2008年第5期36-38,共3页Grain Processing

基　　金：辽宁省科技厅科技攻关项目"主要农产品精深加工及综合利用技术"(2004205001)资助。

摘　　要：利用中性蛋白酶和枯草杆菌对大豆蛋白进行复合酶解,通过单因素试验确定枯草杆菌发酵的最佳条件为:种龄18h;以2%的蔗糖作为碳源;初始pH7.0;接种量在8%;摇瓶装液量50mL/250mL,转速为160r/min;30℃下发酵36h;发酵液的水解度可达38.82%,比优化前提高了21.1%。纳豆激酶的相对活力为4.8IU/mL发酵液。Using composite enzymatic hydrosis by neutral proteinase and on soy protein,though odd factor tests, the optimum fermentational conditions of bacillus subtillis are that the seed age is 18 h, carbon resource is sucrose, concentration is 2%, initial pH is 7.0, shaking in 30℃at 160 r/min for 36 h, volume of 250 mL has 50mL, inoculum amount is 8%. The DH can achieve 38.82%, improved 21.1% after optimized fermentation by bacillus subtillis. The enzymatic activity of nattokinase is 4.8 IU/mL.

关 键 词：大豆蛋白 枯草杆菌 纳豆激酶 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]