酶解大豆粉蛋白条件优化研究  

Preparation of Soy Peptides by Hydrolyzing Soybean Powder with Combined Enzymes

作　　者：窦屾[1] 任文雅[1] 杨春霞[1] 于广鑫[1] 徐瑾[1] 廖永红[1] 

机构地区：[1]北京工商大学食品学院/食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《北京工商大学学报（自然科学版）》2011年第2期28-32,36,共6页Journal of Beijing Technology and Business University:Natural Science Edition

基　　金：国家"十二五"科技支撑计划项目(2011BAC11B00)

摘　　要：从底物浓度、pH值、酶解温度、加酶量、酶解促进剂和酶解时间等方面研究了碱性蛋白酶Alcalase和木瓜蛋白酶复合对全脂大豆粉酶解的影响,并运用单因素和正交试验设计优化酶解条件.结果表明,底物体积分数4.5%、pH值8.5、温度60℃、复合酶加酶量(碱性蛋白酶Alcalase与木瓜蛋白酶活力之比为2∶1)2 640 U/g,添加5 mmol/L Mn2+酶解180 min效果较好,水解度达到17.8%.The effects of substrate concentration, pH, temperature, enzyme dosage, accelerant of enzymatic hydrolysis and time on the hydrolysis of soybean powder by the combined enzymes of Alcalase and papain were studied in this paper. The optimal conditions of enzymatic hydrolysis were obtained by using one-factor and orthogonal design, which were as follows： substrate concentration of 4.5% , combined enzyme dosage （the ratio of Alealase to papain 2：1 ） of 2 640 U/g, 5 mmol/L of Mn^2＋ , pH 8.5, 60℃ , and reaction time of 180 min. Under the optimal conditions, the degree of hydrolysis （DH） could reach 17.8%.

关 键 词：全脂大豆粉 酶解 水解度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]