豆胶用大豆蛋白水解液的制备  

Preparation of Soybean Protein Hydrolysate for Soybean Protein Adhesive

作　　者：朱劲[1,2] 单人为 李琴[1] 徐瑞英[1] 王洪艳[1] 

机构地区：[1]浙江省林业科学研究院浙江省竹类研究重点实验室,浙江杭州310023 [2]浙江农林大学工程学院,浙江临安311300 [3]江西广播电视大学,江西南昌330046

出　　处：《大豆科学》2014年第1期107-109,118,共4页Soybean Science

基　　金：浙江省重大科技专项重点农业项目(2001C12050);浙江省创新团队建设与人才培养项目(2012F22024);浙江省"十二五"农业重大成果转化工程项目(2012T201-06)

摘　　要：对20%豆粕溶液在胃蛋白酶作用下的水解特性进行了研究,考察了豆粕中蛋白质的水解度随酶解温度、酶解时间、pH、酶添加量的变化规律,以及酶解前热处理对酶解效果的影响。结果表明:酶解前热处理能改善酶解的效果,有利于水解反应的进行,提高水解度。豆粕溶液在90℃下预热处理10 min后,在37℃、pH1.8、酶添加量14 000 U·g-1,水解3 h时,水解度达到23.4%,可以用作制备豆胶的大豆蛋白水解液。The 20% soybean meal solution was selected to study the hydrolysis properties under the action of pepsin. The hy- drolysis properties of the soybean meal solution were considered with the enzymatic hydrolysis temperature, hydrolysis time,pH and the adding amount of enzymes. The effect of heat treatment before enzymatic hydrolysis was also studied. Heat treatment improved hydrolysis properties. After preheated at 90℃ for 10 minutes, and then hydrolyzed at pHI. 8,37℃ for 3 h with the enzyme adding amount of 14 000 U·g-1 ,the hydrolysis degree of soybean solution reached 23.4% ,which could be used as the soybean protein hydrolysate for preparing the soybean protein adhesives.

关 键 词：豆粕 酶解 水解度 

分 类 号：S565.1[农业科学—作物学]