Protamex蛋白酶水解大豆蛋白制备啤酒糖浆复配液的研究  

Study on protamex protease hydrolyzed soy protein to prepare beer syrup compound solution

作　　者：周泓江 黄隽光 罗建勇 史一白 钱芳[1,2] 黄立新 ZHOU Hongjiang;HUANG Yiguang;LUO Jianyong;SHI Yibai;QIAN Fang;HUANG Lixin(School of food science and engineering,South China university of technology,Guangdong Guangzhou 510640,China;Guangzhou Shuangqiao Co.,Ltd.,Guangdong Guangzhou 510280,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广州双桥股份有限公司,广东广州510280

出　　处：《食品工程》2020年第1期43-50,共8页Food Engineering

基　　金：2017年绿色制造系统集成项目“新型甜味剂绿色关键工艺系统集成项目”【工信部节函[2017]327号】;2019年华南理工大学“国家级大学生创新训练计划”项目(201910561127);华南理工大学2019年学生研究计划项目。

摘　　要：在一定的酶解温度、pH值、底物浓度条件下,采用不同酶用量的Protamex蛋白酶对大豆蛋白进行酶解,测定水解产物的多项理化指标,包括可溶蛋白质回收率、水解度、α-氨基氮、隆丁(Lundin)区分以及SDS-PAGE电泳图谱等。当底物浓度5%,酶用量1000 U/g,酶解温度50℃,pH值6.5,反应1.0 h^1.5 h时,在此条件下所得的酶解液为浅黄色,略带苦味,其Lundin分布较为接近麦汁Lundin区分分布的要求,NR值约63.7%。与糖浆混合后,颜色清亮,混溶性好,采用Protamex蛋白酶制备的大豆蛋白酶解液,可作为氮源复配液添加于啤酒糖浆。Under certain enzymatic hydrolysis temperature,pHvalue,and substrate concentration conditions,protamex protease with different enzyme dosages was used to digest soy protein,and a number of physicochemical indexes of the hydrolysate were determined,including soluble protein recovery,degree of hydrolysis,α-Amino nitrogen,Lundin fraction and SDS-PAGE electrophoresis.When the substrate concentration is 5%,the amount of enzyme is 1000 U/g,the enzymatic hydrolysis temperature is 50℃,the pHvalue is 6.5,and the reaction is performed for 1.0 to 1.5 hours,the resulting enzymatic hydrolysis solution is light yellow with a bitter taste.Its Lundin distribution is close to the requirement of wort Lundin distribution,and the NRvalue is about 63.7%.After mixing with the syrup,the color is clear and the miscibility is good.The soybean proteolysis solution prepared by Protamex protease can be added to the beer syrup as a nitrogen source compound solution.

关 键 词：啤酒糖浆 大豆蛋白 Protamex蛋白酶 酶解 隆丁区分 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]