水解超高产大豆“中黄35”功能性蛋白的制备  

Hydrolyzed Soy Protein “Medium Yellow 35”Functional Preparation

作　　者：葛杰[1] 陈虎[1] 刘超[1] 苏豫梅[1] 

机构地区：[1]新疆农业大学农学院,乌鲁木齐830052

出　　处：《重庆理工大学学报（自然科学）》2014年第5期63-66,73,共5页Journal of Chongqing University of Technology：Natural Science

基　　金：新疆农业大学大学生创新项目"酶解法制备大豆中黄35号酸性蛋白及在苹果醋中的应用"(jqzyp62012154)

摘　　要：以新疆超高产大豆"中黄35"品种为研究对象,采取传统提取、酶单因素实验和双酶解法等多种方法制备大豆的功能性蛋白,并对其SDS-PAGE电泳、溶解曲线、氮溶指数和浊度等基本性质进行了初步分析。实验结果表明"中黄35号"大豆蛋白的提取最优条件是:豆水比(g:mL)为1∶13,pH值为8,提取时间为2 h。酸性蛋白酶水解大豆蛋白的最适合工艺条件为:初始pH值为3.5,温度为45℃,酶用量为6%,固液比为1∶8,水解时间为8 h。采用SDS-PAGE电泳分离出2条酸性蛋白条带,其相对分子质量分别在95 kD和60 kD左右。This experiment adopts the super-high-yield “medium yellow 35” soybean varieties in Xin- jiang, and adopts the traditional extraction, enzymatic methods such as single factor experiment and double enzyme hydrolysis to obtain the functional protein. The functionality to the preparation of soy- bean protein, and its biochemical properties include the SDS-PAGE electrophoresis, dissolve curve, nitrogen solubility index and basic properties such as turbidity has carried on the preliminary analysis. Experiments prove that the most optimum extraction conditions for“medium yellow 35” soy protein function are that soybean water ratio is 1 ： 13, with pH of 8, and extracting time 2 h. The optimum technological condition： initial pH is of 3.5, with temperature of 45℃, dosage of enzyme is of 6%, and solid-to-liquid ratio is 1 ： 8, and extracting time 8 h. The molecular weights of two acidic proteins are 95 kD and 60 kD respectively by SDS-PAGE.

关 键 词：大豆 功能性蛋白 双酶解法 酸性蛋白 

分 类 号：TS201[轻工技术与工程—食品科学]