豌豆蛋白酶法水解及产物特性研究  

Study on enzymatic hydrolysis and products properties of pea protein

作　　者：何希强 肖怀秋[2] 李玉珍[2] 

机构地区：[1]湖南省湘粮机械制造有限公司,湖南长沙410100 [2]湖南化工职业技术学院应用化学系,湖南株洲412004

出　　处：《粮油食品科技》2012年第5期8-11,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：为研究豌豆蛋白质酶解前后功能特性变化,利用Alcasase2.4L碱性蛋白酶对其限制性酶解,对酶解水解度动态变化、蛋白质回收率及酶解产物功能特性等方面进行研究。试验结果表明,Alcasase2.4L碱性蛋白酶能够有效酶解豌豆蛋白,蛋白质回收率可达84%,与豌豆原蛋白相比,在pH 2～12范围内,不同水解度的酶解产物溶解性均有明显改善,最高可达95%左右。5%水解度的酶解产物乳化性、乳化稳定性、起泡性和泡沫稳定性相比豌豆蛋白均较好,但随着酶解的进一步进行,其乳化和起泡特性均呈下降趋势。In order to explore the change of protein function before and after hydrolysis, the alkali protease Alcasase2.4L was used to enzymatic hydrolysis pea protein. Dynamic change of degree of hydrolysis, protein recovery and functional properties were studied. The result showed that Alcasase2.4L can hydrolyze efficiently pea protein and the protein recovery can attain 84%. Compared with pea protein, the solubility of all hydrolysis products improved distinctly, which can attain 95%, with pH range of 2 -12. And the emulsifying and foaming properties of PPHP with relatively low 5 % DH were remarkably higher compared to the untreated one and other enzymatic hydrolysis samples. But foaming and emulsifying properties showed downtrend along with reaction.

关 键 词：豌豆蛋白质 乳化性 起泡性 碱性蛋白酶 豌豆蛋白酶解产物 

分 类 号：TS214.1[轻工技术与工程—粮食、油脂及植物蛋白工程]