高固形物浓度对风味蛋白酶催化制备改性大豆分离蛋白功能特性的影响  

Influence of High Solid Concentrations on the Functional Properties of Enzymatic Hydrolysates of Soy Protein Isolates

作　　者：陈穗 王海萍[2] 崔春[2] CHEN Sui;WANG Hai-ping;CUI Chun(Guangdong Meiweixian flavouring Food Co.Ltd.,Zhongshan 528437,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528437 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《现代食品科技》2018年第7期128-133,共6页Modern Food Science and Technology

基　　金：广东省科技计划项目(2017A010105002);中央高校基本业务费项目(2018ZD093)

摘　　要：高固形物浓度酶解反应具有终产物浓度高、废水少、冷却和浓缩能耗低、设备尺寸小等优点,是蛋白控制酶解的研究热点之一。本文系统研究了提高固形物浓度对风味蛋白酶酶法改性大豆分离蛋白分子量分布、溶解性、分散稳定性、持水力、乳化性、起泡性和泡沫稳定性的影响。研究结果表明:大豆分离蛋白经过风味蛋白酶控制酶解制备的m SPI,其产物溶解性、分散稳定性、起泡性均提高,持水力、乳化性、泡沫稳定性降低。在相同水解度下,随着固形物浓度的提高,m SPI的分散稳定性、持水力、乳化性均呈上升趋势。当水解度<8%时,低浓度酶解产物起泡性高于高浓酶解产物,而水解度超过8%时,高浓酶解产物起泡性大体高于低浓酶解产物。风味蛋白酶制备的m SPI的溶解性与酶解固形物浓度无明显关系。Enzymatic hydrolysis at high solid substrate concentrations is beneficial with regard to energy and water consumption. This study examines the influence of the solid concentration on the enzymatic hydrolysis of soy protein isolates and the resulting functional properties of the hydrolysate. Favorzyme-modified soy protein isolates showed higher NSI, foaming ability and dispersion stability, but lower water holding capacity, emulsifying activity and foam stability. Higher solid concentrations resulted in higher water holding capacity, foaming ability and dispersion stability. The water solubility of the hydrolyzate was independent of the solid concentration during proteolysis. When DH% was higher than 8%, high solid concentrations increased the foam stability of the hydrolysate. At lower DH% than 8%, the foam stability of hydrate at low solid concentrations was higher than that with high solid concentrations.

关 键 词：大豆分离蛋白 风味蛋白酶 水解 功能特性 高固形物浓度 

分 类 号：TS201.21[轻工技术与工程—食品科学]