高收率低苦味值大豆低聚肽的制备  

Preparation of soy oligopeptides with high yield and low bitterness

作　　者：谷宇[1] 刘艳 涂钰[1] 芦明春[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]江苏三仪科研质量控制中心,江苏邳州221300

出　　处：《中国酿造》2014年第4期87-89,共3页China Brewing

基　　金：辽宁省教育厅创新团队项目(2008T009)

摘　　要：以大豆分离蛋白为原料,以酶解收率为指标对最优的酶解工艺进行研究。在单酶水解的基础上,用复合碱性蛋白酶,中性蛋白酶,胰蛋白酶进行水解,通过正交试验确定了复合酶的最佳水解条件为:碱性蛋白酶/中性蛋白酶/胰蛋白酶加酶1∶2∶3,温度50℃,酶解时间4.5h,在此最佳条件下,酶解收率为86.76%,大豆低聚肽含量为93.49%,苦味值比单酶水解明显降低。Taking soybean protein isolate residue as raw material, the optimal hydrolysis process was studied with the enzymatic hydrolysis yield as index. On the basis of single enzyme hydrolysis, compound enzyme of alkaline protease, neutral protease and trypsin were used to conduct orthogonal experiment. The optimum hydrolysis condition of compound enzyme were determined by the orthogonal experiment as follows： alkaline protease, neutral protease and trypsin ratio 1：2：3, temperature 50℃, time 4.5 h. Under the optimized condition, the enzymatic hydrolysis yield was 86.76%, soy oligopeptides content was 93.49%, and the bitterness value was significantly lower than single enzyme hydrolysis product.

关 键 词：大豆低聚肽 酶解收率 苦味值 

分 类 号：TS201.2[轻工技术与工程—食品科学]