木瓜蛋白酶水解对豆乳中抗原蛋白含量和亚基构成的影响  

Effect of papain hydrolysis on the components of antigen proteins and subunits composition in soybean milk

作　　者：赵巧丽[1,2] 王丽[1] 廖振林[1] 胡会刚[2] 郑斌[2] 方祥[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]中国热带农业科学院南亚热带作物研究所/农业部热带果树生物学重点实验室,广东湛江524091

出　　处：《食品工业科技》2017年第15期117-121,128,共6页Science and Technology of Food Industry

基　　金：广东省应用型科技研发专项(2015B020230010);广东省农业技术需求研究与示范项目(2016LM3179);国家星火计划(2015GA780080)

摘　　要：采用木瓜蛋白酶水解传统生浆工艺制备的豆乳,用双抗体夹心酶联免疫吸附法(ELISA)测定酶解残余物中抗原蛋白含量,用SDS-PAGE分析其蛋白分子亚基组成,并通过正交实验优化了木瓜蛋白酶的水解条件。结果表明,当保持豆乳自然p H(6.5~6.8)、酶浓度3500 U/m L、水解温度53℃、水解时间15 min时,β-伴球蛋白的α'、α亚基被完全水解,大豆球蛋白的酸性多肽链基本消失,碱性多肽链含量明显减少,同时产生了大量14 k Da以下组分,此时β-伴球蛋白残留率为56.6%。This study was to investigate the effects of papain hydrolysis on antigenicity and molecular subunit composition of soybean proteins from traditional raw soybean milk. The contents of antigenicity proteins were measured by enzyme-linked immuno sorbent assay（ELISA） ,the subunits of soybean proteins were researched by SDS-PAGE,and the optimum hydrolysis conditions were studied by the orthogonal test.The results showed that when the soybean milk were hydrolysized at 53 ℃ for 10 min with natural pH （ 6.5 - 6.8 ）, while the enzyme concentration was 3500 U/mL, the α＇, α subunits of β- conglycinin globulins and the acid subanits of glycinin were hydrolysized completely, the contents of basic subunits were decreased obviously.Under this condition, the residual ratio of β-conglycinin globulins reached to 56.6%, while abundant 14 kDa components were generated.

关 键 词：豆乳 抗原蛋白 木瓜蛋白酶 水解 蛋白质亚基 抗原性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]