大豆分离蛋白的碱性蛋白酶酶解条件研究  

Study on soy protein isolate hydrolysis by alkali protease

作　　者：武莹浣[1] 

机构地区：[1]武汉软件工程职业学院环境与生化工程系,湖北武汉430205

出　　处：《中国酿造》2012年第5期141-143,共3页China Brewing

摘　　要：碱性蛋白酶酶解大豆分离蛋白可以制备大豆多肽,用茚三酮比色法测定酶解液中氨基氮的含量来判断其酶解效率。影响大豆分离蛋白酶解的主要因素有酶用量、酶解pH值、底物浓度、酶解温度、酶解时间等,通过单因素和优化酶解条件正交试验分析,筛选出碱性蛋白酶酶解的最适试验条件是:在酶用量为7%,pH值为8.5,温度50℃,底物与溶剂的固液比为1∶15,酶解时间5h效果较好。That soy protein isolate hydrolysis by alkali protease can produce soybean peptide.To judge its hydrolysis efficiency,amino nitrogen content in the enzyme solution is determined with triketohydrindene hydrate colorimetric method.The factors such as enzyme quality,pH,substrate concentration,the temperature of reaction,the time of reaction are discussed in emphasis.The optimal conditions of hydrolysis were determined by single factor and orthogonal experiments.The optimized conditions of alkling protease hydrolysis are 50℃,pH value 8.5,7% of enzyme addition,1∶15 （solid-to-liquid ratio） of substrate concentration,5h of hydrolysis.

关 键 词：大豆分离蛋白 碱性蛋白酶 酶解 氨基氮含量 条件 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]