纳豆芽孢杆菌蛋白酶对大豆分离蛋白凝胶性的影响  

Effects of bacillus natto protease on the gelling properties of soybean protein isolate

作　　者：刘敬媛[1] 韩建春[1] 冯镇[1] 姜帆[1] 谭顺丹[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第4期164-167,共4页Science and Technology of Food Industry

摘　　要：利用纳豆芽孢杆菌发酵所产微生物蛋白酶对大豆分离蛋白进行酶法改性,以提高其凝胶性,并通过测定凝胶体系的流变学性质、水解程度和分析电泳图谱来探究纳豆芽孢杆菌蛋白酶对大豆分离蛋白凝胶性的影响。结果表明,体系凝胶强度受酶浓度和酶解温度的影响,酶浓度为1.072U/mL在40℃条件下形成的凝胶最稳定;同时凝胶强度与水解度有关,50℃时水解度超过12%,则不能形成稳定的凝胶。经微生物蛋白酶作用后,大豆分离蛋白的7s和11s均发生不同程度的水解。Gelling properties of soy protein isolate were improved with microbial protease produced by fermentation of Bacillus natto. According to the rheological properties,degree of hydrolysis and electrophoregram,the effect of BaciLlus natto protease on gelation properties of soybean protein isolate was explored. The results indicated that the temperature and the amount of enzymes concentration could influence the gel strength,and the conditions of enzyme concentration of 1.072U/mL at 40℃ was the most stable, and the gel strength associated with the hydrolysis degree. It was hard to form stable gel when the hydrolysis degree was over 12% at 50~℃. Bacillus natto protease hydrolyzed the subunits of 7s globulin and 11s globulin at different extent.

关 键 词：纳豆芽孢杆菌蛋白酶 大豆分离蛋白 凝胶性质 水解度 凝胶电泳 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]