中性蛋白酶酶解酰化大豆分离蛋白功能特性的研究  

Optimization of Process Conditions for Enzymatic Modification of Succinylated Soybean Protein Isolate with Neutral Protease

作　　者：王月[1] 张东杰[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品科学》2011年第13期234-238,共5页Food Science

基　　金：黑龙江省自然科学基金项目(ZJN0505-01);黑龙江省科技厅技术基础研究项目(GB05C101-01)

摘　　要：利用中性蛋白酶对琥珀酰化大豆分离蛋白进行酶解改性,考察pH值、酶解温度和加酶量对其功能特性的影响,通过单因素和中心组合试验确定最优酶解改性条件:pH值为6.82、酶解温度为48℃、加酶量为6627U/mL。酶解改性后琥珀酰化大豆分离蛋白的功能特性均有较大提高,与改性前的大豆分离蛋白相比溶解度、乳化性、乳化稳定性、起泡性和起泡稳定性分别提高了32.28、3.89、4.41、2.5、1.22倍。Neutral protease was used for enzymatic modification of succinylated soybean protein isolate（SPI）.In order to achieve optimal modification conditions,functional characteristics of modified succinylated SPI were investigated with respect to process conditions including pH,temperature and enzyme dosage using response surface methodology.pH of 6.82,temperature of 48 ℃ and enzyme dosage of 6627 U/mL proved optimal.After the optimized modification,solubility,emulsifying capacity,emulsion stability,foaming ability and foam stability of succinylated SPI were increased 32.28,3.89 4.41,2.5 and 1.22 times,respectively.

关 键 词：琥珀酰化大豆分离蛋白 中性蛋白酶 改性 功能特性 

分 类 号：TQ925.2[轻工技术与工程—发酵工程]