大豆蛋白水解物物化特性的研究  

A Study on Physical and Chemical Properties of Soy Protein Hydrolysates

作　　者：石彦国[1] 马永强[1] 赵毅[1] 

机构地区：[1]黑龙江商学院食品工程系,哈尔滨150076

出　　处：《中国粮油学报》2001年第1期59-62,共4页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省"九五"重大科技攻关项目

摘　　要：本文就高变性豆粕水解产物———大豆多肽在不同环境条件下的物化特性进行了测定。结果表明 ,水解产物在水中的溶解度较之大豆分离蛋白有大幅度的提高 ,提高幅度达 90 % ;水解产物的粘度较之大豆分离蛋白有所下降 ,且其粘度在一定pH范围内随pH降低而升高 ;木瓜蛋白酶酶解物的苦味阈值为 0 .4 10 % ,As1.398蛋白酶水解的苦味阈值为 0 .52 0 % ;水解产物的吸水值随pH的下降而升高 ,且木瓜蛋白酶水解物的粘度值与As1.The physical and chemical properties of the hydrolysis products of highly denatured soybean meal,soybean polypeptides,in different conditions were determined.The results indicated that compared with isolated soybean protein,the solubility in water of the hydrolysis products increased up to 90%,but the viscosity decreased.within certain pH range,the viscosity increased as the pH decreased.The bitter taste threshold value of the hydrolysis products by papainase was 0.410% ,that by As1.398 was 0.520%.The hygroscopicity value of the hydrolysis products increased as the pH decreased,and the viscosity of the hydrolysis products by papainase and As1.398 were basically the same.

关 键 词：大豆多肽 物化特性 大豆蛋白水解物 溶解度 粘度 吸水值 

分 类 号：TS214.01[轻工技术与工程—粮食、油脂及植物蛋白工程]