风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究  

Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder

作　　者：吕映辉[1] 潘海涛 张道雷[1] 于洁 

机构地区：[1]济南铁道职业学院,济南250014 [2]山东粮油研究所,济南250101 [3]山东九阳阳光豆业有限公司,济南250014

出　　处：《中国调味品》2009年第9期96-97,100,共3页China Condiment

摘　　要：利用植酸酶促进蛋白粉的溶解,添加风味蛋白酶对大豆蛋白粉进行酶解制取发泡粉,降低苦味值。植酸酶的水解条件为:加酶量0.5%,pH5.5,温度60℃,时间30min。风味蛋白酶的水解条件为:液固比为9,加酶量为0.5%,酶解时间为6h,温度55℃,pH6.0。The solubility of the protein powder was promoted by Phytase ,Flavourzyme was added to soy protein powder for enzymatic preparation of foam powder ,so the bitterness value could be reduced. Phytase Hydrolysis conditions were as follows. Enzyme amount 0.5%, pH 5.5, temperature 60 ℃, time 30 min. Flavourzyme hydrolysis conditions were as follows： liquid--solid ratio 9, enzyme amount 0.05%, hydrolysis time 6h, temperature 55℃, pH 6.0.

关 键 词：发泡粉 植酸酶 风味蛋白酶 酶解 

分 类 号：TS201.25[轻工技术与工程—食品科学]