木瓜蛋白酶酶解7S大豆球蛋白的研究  

Study of papain enzymolysis on β-conglycinin

作　　者：杨春华[1] 石彦国[1] 

机构地区：[1]哈尔滨商业大学,黑龙江哈尔滨150076

出　　处：《食品与机械》2010年第3期5-7,共3页Food and Machinery

基　　金：国家科技部863课题资助项目(编号:2006AA10Z329);哈尔滨商业大学青年骨干教师科研创新项目

摘　　要：采用实验室提取的7S大豆球蛋白为底物,以水解度为试验考察指标,选择底物浓度、温度、时间、pH值、木瓜蛋白酶酶添加量进行试验。结果表明,木瓜蛋白酶酶解7S大豆球蛋白的最佳工艺条件为:底物浓度4.5%,酶解时间3h,体系pH值7.2,酶解温度50℃,酶用量为6000U/g。原7S大豆球蛋白氮溶解指数(NSI)为40.6%,经最佳酶解条件处理后其NSI值为78.5%。β-conglycinin was isolated from low-temperature defatted soybean draff in laboratory.The single factors which the substrate concentration,temperature,extraction time,the value of pH,the amount of enzyme were selected,the degree of hydrolysis of β-conglycinin as the experimental index.The orthogonal experiment was used to determine the best hydrolysis conditions of papain hydrolysis soybean β-conglycinin.The resluts were as follows：substrate concentration was 4.5%,the hydrolysis time was 3h,pH value of the hydrolysis was 7.2,hydrolysis temperature was 50℃,enzyme dosage was 6000U/g.The value of NSI for native β-conglycinin was 40.6%,the best hydrolysis conditions index for NSI was 78.5%.

关 键 词：木瓜蛋白酶 7S球蛋白 水解度 氮溶解指数 

分 类 号：TQ936.1[化学工程]