碱性蛋白酶和木瓜蛋白酶对热变性大豆分离蛋白的酶解研究  

Hydrolysis of heat-denaturized soy protein isolate with Alcalase or Papain

作　　者：李婷[1] 赵沙沙[1] 阮奇珺 孔祥珍[1] 华欲飞[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国油脂》2014年第4期35-38,共4页China Oils and Fats

基　　金：国家自然科学基金(31201380);江苏省自然科学基金(BK2011151);江南大学食品科学与技术国家重点实验室开放课题(SKLF-ZZB-201202)

摘　　要：采用碱性蛋白酶和木瓜蛋白酶对热变性大豆分离蛋白进行酶解,研究两种蛋白酶酶解温度对大豆分离蛋白酶解效果的影响。结果表明:碱性蛋白酶在60℃时比在70℃时对大豆分离蛋白的酶解更彻底,得到的相对分子质量小的肽段更多,大豆分离蛋白的水解度较高(14.73%);酶解温度对木瓜蛋白酶酶解大豆分离蛋白的效果影响不明显;与木瓜蛋白酶相比,碱性蛋白酶酶解大豆分离蛋白可以得到更多的小分子肽段。The heat - denaturized soy protein isolate was hydrolyzed by Alcalase and Papain respectively, and the effects of enzymolysis temperatures of two kinds of proteases on the enzymolysis result of soy pro- tein isolate were investigated. The results showed that the enzymolysis of soy protein isolate with Alcalase at 60 ℃ was deeper than that at 70 ℃, more low relative molecular weight peptides were obtained and the degree of hydrolysis of soy protein isolate was 14. 73% ; while temperature had little effect on the hydroly- sis of soy protein isolate with Papain; more small peptides could be obtained by the hydrolysis of soy pro- tein isolate with Alealase than that with Papain.

关 键 词：大豆分离蛋白 木瓜蛋白酶 碱性蛋白酶 酶解 

分 类 号：TQ936[化学工程]