木瓜蛋白酶水解大豆蛋白制备啤酒糖浆复配液的研究  

Study on Enzymatic Hydrolysis of Soy Protein by Papain to Prepare Beer Syrup Compound Solution

作　　者：罗建勇 史一白 刘泽瑾 吴晨孛 钱芳 郭峰[1] 黄立新 LUO Jianyong;SHI Yibai;LIU Zejin;WU Chenbei;QIAN Fang;GUO Feng;HUANG Lixin(Guangzhou Shuangqiao Company Ltd.,Guangzhou,Guangdong 510280,China;College of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510640,China)

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

出　　处：《农产品加工》2020年第11期1-7,12,共8页Farm Products Processing

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(X2041910561588)。

摘　　要：在一定的温度、pH值、底物质量分数条件下,采用不同酶用量的木瓜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(NR)、水解度(DH)、α-氨基氮、隆丁(Lundin)区分,以及SDS-PAGE电泳图谱等。结果表明,其高分子可溶性蛋白含量相对较高;在酶解温度60℃,底物质量分数6%,酶用量8000 U/g,pH值6.0,反应时间1~2 h的条件下,所得的酶解液为浅黄色,其Lundin分布较为接近麦汁Lundin区分分布的要求,NR值约52%。将其与啤酒糖浆混合,颜色清亮,混溶性好,口味风味和谐,采用木瓜蛋白酶制备的大豆蛋白酶解液,可作为氮源复配液用于复合啤酒糖浆。At a certain temperature,pH and substrate concentration.The papain was be used to hydrolyze the soybean protein and the physical and chemical indicators of hysdrolysate were determined,including the recovery rate of soluble protein,degree of hydrolysis,contents ofα-animo acid,Lundin fraction and SDS-PAGE electropherogram.The results showed that the content of polymer soluble protein was relatively high;at temperature 60℃,substrate concentration 6%,enzyme dosage 8000 U/g,pH 6.0,reaction 1~2 h,the results enzymatic solution was light yellow,its Lundin fraction was closer to the requirement of the distribution of protein in wort,and the NR value 52%.It was mixed with beer syrup,the color was clear,the miscibility was good,the taste was harmonious,and the soy protein hydrolysate prepared by papain could be used as a nitrogen source compound liquid for the composite beer syrup.

关 键 词：啤酒糖浆 大豆蛋白 木瓜蛋白酶 酶解 隆丁区分 

分 类 号：TS245.4[轻工技术与工程—制糖工程]