木瓜蛋白酶控制水解蚕豆水溶性蛋白及水解度对蚕豆蛋白功能性质的影响  

Effect of limited hydrolysis with papain on the functional properties of broad bean protein

作　　者：秦艳[1] 刘建福[1] 谭斌[2] 汪丽平[2] 刘明[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]国家粮食局科学研究院,北京100037

出　　处：《食品工业科技》2012年第19期162-164,172,共4页Science and Technology of Food Industry

基　　金：十二五国家科技支撑计划(2012BAD34B05)

摘　　要：针对蚕豆蛋白在pH较低的体系中溶解性差、乳化能力低,制约其在食品工业中应用等问题,应用808Titrando瑞士万通全自动滴定仪控制木瓜蛋白酶水解蚕豆蛋白,实现蚕豆蛋白的有限水解,探讨水解度对蚕豆蛋白水解物的溶解性、乳化能力及持水性等功能性质的影响。通过木瓜蛋白酶的控制水解获得水解度为2%～4%的蚕豆蛋白水解物;与蚕豆蛋白相比,在pH4.0～6.0体系、水解度为4%的蚕豆蛋白水解物的溶解度提高2～3倍;pH6.0、水解度为2%的蚕豆蛋白水解物的乳化能力是蚕豆蛋白的2.3倍,持水力是蚕豆蛋白的1.6倍。Broad bean seeds are a rich source of protein.The limited hydrolysis of broad bean proteins used Metrohm 808 automatic titrator aiming at the problems of low solubility of broad bean protein at low pH.Functional properties of native and modified（through limited enzymatic hydrolysis）broad bean had been investigated.Broad bean hydrolysates with 2.0% to 4.0% degree of hydrolysis（DH）were produced by papain.Compared with native broad bean protein,the protein solubility was improved 4.0～5.0 times in the range of pH4.0～6.0.The limited proteolysis isolate had better emulsifying and foaming properties than the native isolates,emulsifying capacity and the water-holding capacity of modified protein was increased 2.3 and 1.6 times at pH 6.0,respectively.

关 键 词：蚕豆蛋白 木瓜蛋白酶 酶法控制水解 功能性 

分 类 号：TS201.2[轻工技术与工程—食品科学]