双酶法制备大豆肽工艺优化研究  

Study on the Soybean Peptides via Hydrolysis by Two Enzymes and the Optimization of Process

作　　者：柯涛[1] 黄亚男 庞振凌[1] 巩婷婷[1] 王曦[1] 李盘欣 贾春阳[1] 郭金璐 迟婷婷[1] 江雨[1] 黎文进 

机构地区：[1]南阳师范学院生命科学与技术学院,河南南阳473061 [2]河南省南街村集团有限公司,河南临颖462600

出　　处：《食品研究与开发》2016年第2期93-97,共5页Food Research and Development

基　　金：河南省教育厅科学技术研究重点项目基础研究计划(13A180809);河南省教育厅自然科学研究计划项目(2011B180039);河南省科技厅攻关项目(112102310093)

摘　　要：以大豆分离蛋白为原料,通过单因素试验研究蛋白液的浓度、水解的温度、水解时间、酶的加入量及pH等因素对大豆分离蛋白水解度的影响,确定适宜的范围值和因素组合。结果表明,大豆分离蛋白在蛋白液浓度8%,加酶底物比为2%,在55℃水解4 h,水解初始pH为9.0~10.0时水解率最高。水解后pH稳定在7左右。通过苦味值测定,结果表明,风味酶在50℃条件下,水解1 h,苦味值最低。液相色谱检测水解后肽的分子量主要分布在300 Da^1 000 Da范围。小于1 000 Da以下的肽占总量的80.3%,2 000 Da以下的肽含量占91.5%。Flavourzyme and alcalase were used for hydrolysis of the soybean protein and the properties of obtained peptides were examined here. The optimum conditions of the hydrolysis of the soybean protein were gotten by single factor experiment. For the alcalase-catalyzed hydrolysis, the optimum temperature, substrate concentration, ratio of Alcalase to substrate, p H value and time were 55 ℃, 8 %, 2 %, 9.0 ~10.0 and 4 h,respectively, and the reaction time and temperature for the subsequently performed flavourzyme-catalyzed hydrolysis, were 50 ℃, and 1h, respectively. The molecular weights of achieved oligo-peptide were lower than1 000 D and predominated（80.3 %）. This research can be helpful to the application of hydrolysis of soy protein.

关 键 词：大豆分离蛋白 碱性蛋白酶 风味蛋白酶 大豆肽 工艺优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]