预处理对大豆蛋白酶解物钙结合能力的影响  

Effect of Pretreatment on the Soybean Protein Hydrolysates' Calcium-binding Ability

作　　者：田雪[1] 张英华[1] 张雅南[2] 王喜波[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学,哈尔滨150030

出　　处：《食品工业》2014年第5期161-165,共5页The Food Industry

基　　金：黑龙江省教育厅科研项目(12531050);"十二五"国家科技支撑计划(2012BAD34B04)

摘　　要：研究了热处理和超声波处理对大豆蛋白酶解物的水解度（DH）和钙结合量的影响。结果表明，预处理大豆蛋白得到的蛋白酶解物DH和可溶性钙结合量均显著优于未经预处理的酶解物，超声波预处理效果略好于热处理。经优化超声条件处理的蛋白酶解物钙结合量为89．21mg／g，热处理的蛋白酶解物钙结合量为83．40mg／g，二者高于未经处理的蛋白酶解物钙结合量26-30mg／g。预处理大豆蛋白有助于蛋白酶特异性酶解，释放分子内更多的钙结合位点，有利于蛋白酶解物对钙的结合。The effect of heat treatment and ultrasonic treatment on the soybean protein hydrolysates＇ calcium-binding ability and the degree of hydrolysis was studied. The result showed that, the soybean protein hydrolysate which was pretreated obtained stronger DH and soluble calcium binding capacity than the one which was not pretreated, and ultrasonic pretreatment effect is slightly better than heat treatment The calcium binding capacity ofprotease hydmlysate which was processed under optimum ultrasound condition was up to 89.21 mg/g, and the one which was processed under heat condition was 83.40 mg/g, both of them were 26-30 mg/g higher than that which was not processed. The pretreatment of soybean protein promote the specific enzymatic hydrolysis ofpmtease, and release more calcium binding site in the molecular. It is conducive to the combination of protein hydrolysates and calcium.

关 键 词：超声波处理 热处理 大豆蛋白酶解物 结合能力 可溶性钙 

分 类 号：TS201.2[轻工技术与工程—食品科学]