不同大豆蛋白源和蛋白酶对蛋白水解度的影响  

Effect of Different Soybean Proteins and Enzymes on Degree of Hydrolysis of Soybean Protein

作　　者：吴瑶[1] 侯俊财[1] 曹秋阁[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2014年第2期154-157,共4页The Food Industry

基　　金："十二五"农村领域国家科技计划课题项目"大宗低值蛋白增值加工关键技术研究与示范(2012BAD34B04)

摘　　要：研究了不同大豆蛋白源和蛋白酶对大豆蛋白水解效果的影响,以水解度为考察指标,首先采用单因素试验,确定大豆分离蛋白和Alcalase碱性蛋白酶为最佳原料,在确定Alcalase碱性蛋白酶最适pH 8.0,最适温度50℃基础上,采用正交试验,得出最佳水解工艺条件为:E/S=5%,反应时间2 h,底物浓度5%。在此条件下水解大豆分离蛋白的水解度为13.84%,平均肽链长度为7.22。The objective of the present study was determining me ettect ot dflIerent soybean proteins and enzymes on oegree of hydrolysis. To examine indicators of the degree of hydrolysis, firstly determined the soybean protein isolated and Alcalase was the best raw material with single factor experiment. Based on orthogonal experimental design, the optimum conditions for Alcalase were pH 8.0, temperature 50 %. The optimum hydrolysis conditions were as followings： E/S=5%, reaction time 2 h, substrate concentration 5%. Under these conditions, the DH of soy protein isolate hydrolysates attained was 13.84%; an average peptide chain length was 7.22.

关 键 词：大豆蛋白源 蛋白酶 水解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]