大豆蛋白酶解产物的分子量分布与其发泡性能关系的研究  

Study on Molecular Weight Composition of Peptides from Hydrolyzed Soybean Proteins by Protaese and Their Foaming Performances

作　　者：高娟[1] 霍冀川[1] 郑洁洁[1] 

机构地区：[1]西南科技大学生物质材料教育部工程研究中心,四川绵阳621000

出　　处：《广东化工》2012年第6期15-16,共2页Guangdong Chemical Industry

基　　金：四川省应用基础研究计划(2009TY0145);四川省建设厅新型墙体材料专项基金项目

摘　　要：研究木瓜蛋白酶水解大豆蛋白所得到的酶解产物的分子量分布与其发泡性能的关系。酶解产物经过分离纯化,根据标准曲线的回归方程得到,大豆多肽的分子量分别为大于5000 Da和1148 Da、501 Da三个级分,其中第二个为主要成分。通过泡沫性能测试,结果表明,分子量在2000 Da以下的酶解产物的发泡性能最好,依次为分子量在3000~5000 Da之间的产物、2000~3000 Da之间的、5000~10000 Da之间的,分子量10000 Da以上的产物的发泡性能最差。In this reasearch,the relation between molecular weight composition of peptides from hydrolyzed soybean proteins by papain and their foaming performances was studied.The soybean protein was separated and purified and the molecular weight of three parts of peptides was obtained,according to the equation of the standard cure.The molecular weight of part one is over 5k Da,part two is about 1148 Da,and part three is about 501 Da,part two was the primary of the peptide.The result of research was showed that peptides with below 2k Da molecular weight had the best foaming performance and peptides with above 10k Da molecular weight have the worst.

关 键 词：大豆分离蛋白 酶解产物 分子量分布 发泡性能 

分 类 号：TS202[轻工技术与工程—食品科学]