酶水解高温豆粕制备高水解度大豆肽的研究  

Study on Preparation of High-DH Soy Peptides by Enzymatic Hydrolysis High-temperature Soybean Meal

作　　者：许晶[1] 江连洲[1] 李杨[1] 王金玲[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2009年第4期98-102,共5页Food and Fermentation Industries

基　　金：黑龙江省杰出青年科学基金(项目编号:C01040101)

摘　　要：采用碱性蛋白酶水解高温豆粕制备高水解度大豆肽,通过单因素和响应面实验确定酶解高温豆粕的优化条件。以水解度为指标,考察温度、时间、pH、加酶量、底物浓度等因素对水解度的影响。优化的酶解条件为:温度50℃、时间5h、pH8.60、加酶量17700U/g底物、底物浓度10.25%,该条件下得到大豆肽的水解度为37.20%。The high-temperature soybean meal was hydrolyzed into high-DH soy peptides by Alkaline Protease method. The optimum condition of enzymatic hydrolysis high-temperature soybean meal was determined by the single factor and response surface experiment method. During experiment period, the degree of hydrolysis （DH） was used as an index and the influence of five factors on the degree of hydrolysis were studied. The five factors were Optimized and the optimum conditions were ： temperature 50℃ , time 5h, pH 8.60, proteases concentration 17 700 U per gram substrate, and substrate concentration 10.25%. Under these conditions, the resulted DH is 37.20%.

关 键 词：酶解 高温豆粕 大豆肽 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]