酶法制备大豆肽的研究  

Research of enzymatic preparation of soybean peptide

作　　者：修立颖 单春乔 李晶晶 刘秋晨 江国托 

机构地区：[1]大连三仪动物药品有限公司,辽宁大连116036

出　　处：《饲料工业》2015年第18期44-47,共4页Feed Industry

摘　　要：试验是以豆粕为原料提取大豆肽的工艺条件筛选,以水解率和产品质量为指标,通过单因素水解条件的优化分别确定水解温度、p H值、固液比和水解时间,并经正交试验结果得出最佳的提取条件;采用酶法制备大豆肽的条件筛选,分别进行单酶、双酶及三酶的最优提取条件的筛选,最终确定最佳复合酶配比,即碱性蛋白酶??中性蛋白酶??胰蛋白酶为1??2??3,酶解条件是p H值8.5、温度50℃、时间为4.5 h、水解率为86.39%、苦味值为2。三酶复合,既能提高大豆分离蛋白水解率,又能大大降低了酶解液的苦味值,采用三酶复合酶解的方法较为适用于工业上生产高收率、低苦味大豆肽。In order to optimize the screening of process conditions,soybean peptide was extracted fromsoybean meal in this research. Hydrolysis rate and production quality were taken as indicators and theoptimum conditions of extraction, including hydrolysis temperature, p H value, liquid-solid ratio and hy-drolysis time, were obtained by the means of single factor analysis and orthogonal method. Enzymaticmethod was used to screen the optimum conditions for preraring soybean peptide and the single-en-zyme, double-enzyme and triple-enzyme extraction conditions were optimized respectively. The resultsshow that the best conditions of composite enzymatic hydrolysis were： the composite enzymes weremade up of alkaline protease,neutral protease and trypsin with the ratio of 1？？2？？3; optimal p H was8.5, hydrolysis temperature was 50 ℃ for 4.5 h; hydrolysis rate was 86.39%; the bitterness value was2. Soybean protein hydrolytic rate was increased and the bitterness value was greatly decreased by thecombination of three enzymes which can be applied to prepare soybean peptide with high recovery rateand low bitterness.

关 键 词：大豆肽 水解率 酶解 苦味值 

分 类 号：TQ936.16[化学工程]