复合酶酶解作用对豆粉溶解性的影响  

Effect of Enzymatic Hydrolysis on the Solubility of Soybean Flour

作　　者：陈龙 林艳春 范志军 王冬梅 于爱华 CHEN Long;LIN Yan-chun;FAN Zhi-jun;WANG Dong-mei;YU Ai-hua(Heilongjiang Province Beidahuang Green Health Food Co.,Ltd.,Jiamusi 154000,Heilongjiang,China)

机构地区：[1]黑龙江省北大荒绿色健康食品有限责任公司

出　　处：《食品研究与开发》2020年第1期98-104,共7页Food Research and Development

摘　　要：在传统制备豆粉工艺的基础上,采用木瓜蛋白酶、风味蛋白酶和碱性蛋白酶的复合酶酶解豆粉提高豆粉的溶解性。在单因素试验基础上,采用响应面分析法对复合酶酶解工艺制备高溶解性豆粉工艺进行优化,确定最优酶的添加量为1.2%,酶解时间为45 min,酶解温度为60℃,酶解pH值为6。在最优工艺条件下,豆粉的溶解性为89.45%,与传统的豆粉以及单一酶酶解的豆粉溶解性相比提高了近15%,表明复合酶酶解工艺可以显著提高豆粉的溶解性。Based on the traditional technology of preparing soybean powder,the solubility of soybean powder was improved by enzyme hydrolysis. On the basis of single factor experiment,the reaction surface analysis method was used to optimize the process of preparing high solubility soybean powder by complex enzymatic hydrolysis. The optimum amount of enzyme was 1.2 %,the hydrolysis time was 45 min,the hydrolysis temperature was 60 ℃,and the enzymatic pH was 6. Under the optimum conditions,the solubility of soybean powder was 89.45 %,which was improved by 15 % with traditional soybean powder and soybean powder hydrolyzed by single enzyme. This result indicated that the solubility of soybean powder could be improved significantly by the combined enzymatic hydrolysis process.

关 键 词：复合酶 酶解 豆粉 溶解性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]