大豆蛋白复合酶解法研究  

Study on the Compound Enzymatic Hydrolysis of Soybean Protein

作　　者：陈创前[1] 蔡会武[1] 邵纪生[1] 王永红[1] 

机构地区：[1]西安科技大学化学与化工学院,陕西西安710054

出　　处：《安徽农业科学》2011年第10期6070-6071,6074,共3页Journal of Anhui Agricultural Sciences

基　　金：西安科技大学培育基金项目(200821);陕西省科技攻关项目(2007K06-07)

摘　　要：[目的]研究大豆蛋白复合酶解法的最佳工艺条件。[方法]以大豆粉为原料,采用复合酶解法研究了大豆蛋白水解度随酶解时间、加酶量、复合酶加酶间隔时间等的变化规律。[结果]大豆蛋白复合酶解法的最佳工艺条件为温度45℃,pH7.5,液固比7∶1,加酶量各0.2 g,反应时间8 h,间隔加酶时间3 h。[结论]此工艺对大豆蛋白的工业化生产具有积极的参考价值。[Objective] The research aimed to study the optimum technological condition of compound enzymatic hydrolysis of soybean protein.[Method] The soybean meal was the material,and the compound enzymatic hydrolysis was used to study the variation rule of soybean protein hydrolysis degree as the hydrolysis time,enzyme-added amount,interval enzyme-added time of compound enzyme and so on.[Result] The optimum technological condition of compound enzymatic hydrolysis of soybean protein was that the temperature 45 ℃,pH 7.5,liquid solid ratio 7∶1,enzyme-added amount 0.2 g,reaction time 8 h and interval enzyme-added time 3 h.[Conclusion] The technics had the positive reference value for the industrial production of soybean protein.

关 键 词：大豆蛋白 复合酶解法 最佳工艺 

分 类 号：S37[农业科学—农产品加工]