大豆蛋白水解物的酶法修饰及其亚铁和钙离子的螯合能力  

Enzymatic Modification of Soybean Protein Hydrolysates by Plastein Reaction and Its Influence on Chelating Activities for Ferrous and Calcium Ions

作　　者：张美玲[1] 赵新淮[1] 

机构地区：[1]东北农业大学,乳品科学教育部重点实验室

出　　处：《食品与发酵工业》2012年第12期26-30,共5页Food and Fermentation Industries

基　　金：黑龙江省高等学校科技创新团队建设计划项目(项目编号2010td11)

摘　　要：利用碱性蛋白酶水解大豆分离蛋白制备出水解度为14.1%的水解物,并在醇-水介质中对其进行类蛋白反应修饰。固定底物质量分数30%,反应时间4 h,利用响应面分析法对类蛋白反应条件进行优化,得到最优条件为:酶添加量5.26 kU/g蛋白质,乙醇体积分数56.8%,温度33.1℃。在乙醇-水或甲醇-水介质中制备反应程度不同的修饰产物,并评价其对亚铁和钙离子的螯合能力。结果表明,亚铁离子螯合能力由39.8%提升至59.3%,钙离子螯合能力由62.1%提升至76.6%。大豆分离蛋白的酶解以及类蛋白反应修饰,是一个提高金属离子鳌合能力大豆蛋白螯合肽的新技术。Soybean protein hydrolysates with a degree of hydrolysis of 14. 1% were prepared by hydrolysis of soybean protein isolate with alcalase, and then modified by a plastein reaction in alcohol-water medium. Response surface analysis was applied to optimize the conditions of plastein reaction, when substrate concentration and reaction time were preet at 30% and 4 h. The suitable conditions obtained were as following： enzyme addition level of 5.26 kU/g proteins, volume ratio of ethanol to water of 56.8% and reaction temperature of 33. 1℃. Some modified products with different reaction extents were prepared in ethanol-water or methanol-water medium, and their chelating activities for iron （Ⅱ） and calcium （Ⅱ） were evaluated. It was found that iron （Ⅱ） chelating activity was increased from the original 39.8% to 59.3% while calcium （Ⅱ） chelating activity was enhanced from the original 62. 1% to 76.6%. The present results suggested that enzymatic hydrolysis coupled with plastein reaction might be served as a new approach to prepare iron soybean protein hydrolysates with better metal chelating activity.

关 键 词：大豆蛋白水解物 类蛋白反应 碱性蛋白酶 醇-水介质 螯合能力 

分 类 号：TS201.21[轻工技术与工程—食品科学]