以大豆为原料生产大豆肽的工艺研究  

TECHNIQUE FOR PREPARING SOYBEAN PEPTIDE FROM SOYBEAN

作　　者：赵亮[1] 马凌云[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000

出　　处：《河南工业大学学报（自然科学版）》2010年第3期41-44,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以大豆为原料,采用正交试验设计,确定了生产大豆肽的最佳工艺参数,并对产品分子质量和糖含量分布进行了测定.结果表明:当温度为60℃、pH8.0、酶1号质量分数0.02%、加热时间240 min时,产物Ⅰ得率最高,可达11.4%;当温度为55℃、pH8.5、酶2号体积分数0.05%、加热时间210 min时,产物Ⅱ得率最高,可达28.5%.得到两种小分子肽(即产物Ⅰ和产物Ⅱ),另外还可得到一种分子质量较大并含有大量纤维的可用于动物饲料的多肽.By using soybean as raw material,the article determined the optimal production parameters of soybean peptide by orthogonal test,and determined the distribution of molecular weight and sugar content of the product.The results show that： the yield of the product I reaches the highest value 11.4% under the conditions of temperature 60 ℃,pH 8.0,the mass fraction of No.1 enzyme 0.02%,and heating time 240 min;and the yield of the product II reaches the highest value 28.5% under the conditions of temperature 55 ℃,pH 8.5,the mass fraction of No.2 enzyme 0.05%,and heating time 210 min.The method can produce two kinds of small peptides（the product I and the product II）,and an animal feed polypeptide product having larger molecular weight and containing a lot of fibers can be also obtained.

关 键 词：大豆 大豆肽 酶解技术 

分 类 号：TS201.1[轻工技术与工程—食品科学]