超声前处理对大豆分离蛋白水解度的影响  

Effects of Ultrasonic Pretreatment on the Degree of Hydrolysis of Soybean Protein Isolate

作　　者：文超婷 张继贤 段玉清[2] WEN Chaoting;ZHANG Jixian;Duan Yuqing(School of Food Science and Engineering,Yangzhou University,Yangzhou 225127;School of Food Science and Engineering,Jiangsu University,Zhenjiang 212013)

机构地区：[1]扬州大学食品科学与工程学院,扬州225127 [2]江苏大学食品科学与工程学院,镇江212013

出　　处：《食品工业》2022年第8期93-96,共4页The Food Industry

基　　金：扬州大学高层次人才科研启动基金项目(137012572)。

摘　　要：针对传统酶解大豆分离蛋白水解度低和蛋白资源利用度不足等问题,利用超声前处理辅助酶解提高大豆分离蛋白的水解度,以超声时间、超声功率、蛋白浓度和酶解温度为单因素,在单因素试验的基础上,根据Box-Behnken试验设计原理,采用四因素三水平响应曲面分析法,以水解度为响应值作响应面,进行超声前处理辅助酶解的优化试验。结果表明,在超声时间20 min、超声功率190 W、蛋白浓度4 g/L和酶解温度60℃条件下,大豆分离蛋白的水解度最高,达到13.61%±0.21%。In view of the problems of low degree of hydrolysis and insufficient utilization of protein resources in traditional enzymatic hydrolysis of soybean protein isolate,ultrasonic pretreatment was used to assist enzymatic hydrolysis to improve the degree of hydrolysis of soybean protein isolate.On the basis of the single factor experiment(ultrasonic time,ultrasonic power,protein concentration and enzymatic hydrolysis temperature),according to the Box-Behnken experimental design principle,using the four-factor three-level response surface analysis method,taking the degree of hydrolysis as the response value,the optimization experiment of ultrasonic pretreatment-assisted enzymatic hydrolysis was carried out.The results showed that the highest hydrolysis degree of soybean protein isolate was 13.61%±0.21%under the conditions of ultrasonic time of 20 min,ultrasonic power of 190 W,protein concentration of 4 g/L and enzymatic hydrolysis temperature of 60℃.

关 键 词：超声前处理 酶解 大豆分离蛋白 水解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]