提高具有高起泡性大豆蛋白水解物得率的研究  

Yield Improvement of soy protein hydrolysates with high foaming capacity

作　　者：邓辰辰 陈洁[1] 何志勇[1] 秦昉[1] 曾茂茂[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与机械》2015年第3期28-31,共4页Food and Machinery

基　　金：国家自然科学基金(编号:31271946)

摘　　要：主要研究还原剂Na2SO3或表面活性剂吐温80及大豆卵磷脂对木瓜蛋白酶水解大豆蛋白水解进程、产物得率和起泡性的影响,结果显示水解前加入适量的Na2SO3和大豆卵磷脂,不仅能够显著提高水解进程,同时能够进一步提高可溶性水解物得率,且产物具有较高的起泡性和泡沫稳定性。氨基酸分析表明沉淀中的疏水性氨基酸含量高于上清液,说明水解过程聚集和沉淀的产生与疏水相互作用有重要关联。Effects were studied,of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin,on soy protein hydrolysis process,product yield and foaming capacity by papain hydrolysi.The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly,but also can improve the yield of soluble hydrolysate,and the product has high foaming capacity and foam stability.Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant.It means that aggregation and precipitation of hydrolysis processes have close relation to hydrophobic interaction.

关 键 词：大豆蛋白 木瓜蛋白酶 水解 起泡性 得率 

分 类 号：TS201.2[轻工技术与工程—食品科学]