风味酶和活性炭对大豆分离蛋白水解液脱苦效果比较研究  

Debittering effect of flavour enzyme and active carbon on the hydrolysate of soy protein isolate

作　　者：李丹丹[1] 江连洲[1,2] 李杨[1] 王梅[1] 王胜男[1] 蔺建学[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程中心,哈尔滨150030

出　　处：《中国油脂》2011年第8期24-27,共4页China Oils and Fats

基　　金：黑龙江省攻关项目(GA09B401-6)

摘　　要：利用风味酶和活性炭对大豆分离蛋白水解液进行脱苦试验,并对风味酶和活性炭脱苦的效果进行了对比。结果表明风味酶脱苦的最佳条件为:酶用量24 000 IU/100 g,pH 7,反应温度50℃,反应时间7 h;活性炭脱苦的最佳条件为:活性炭用量1%,pH 5,料液温度65℃,反应时间15 m in。通过对脱苦后肽的损失对比,风味酶脱苦效果要优于活性炭。Debittering technics of the hydrolysate of soy protein isolate using flavour enzyme and active carbon were studied, and the effects of these two materials on debittering were compared. The resultshowed that the best conditions of flavour enzymatic debittering were：enzyme dosage 24 000 IU/100 g, pH 7, temperature 50 ℃, reaction time 7 h ; the best conditions of active carbon debittering were ： active car-bon dosage 1% ,pH 5 ,temperature 65℃ ,reaction time 15 min. Through comparison of the doses of peptide loss of two methods, the effect of flavour enzymatic debittering was better than that of active carbondebittering.

关 键 词：风味酶 活性炭 大豆分离蛋白 脱苦 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]