醇法大豆浓缩蛋白酶法改性研究  

Enzymatic Modification of Alcohol Leaching Soybean Protein Concentrate

作　　者：张梅[1] 周瑞宝[1] 马智刚[1] 

机构地区：[1]郑州工程学院粮油食品学院,郑州市嵩山南路140号450052

出　　处：《中国油脂》2003年第12期8-11,共4页China Oils and Fats

摘　　要：为提高醇法大豆浓缩蛋白的溶解性 ,采用Alcalase蛋白酶对醇法大豆浓缩蛋白进行酶法改性试验。试验表明 ,酶法水解能显著提高大豆浓缩蛋白的溶解性。酶解的最佳条件是pH8.5、温度 6 2℃、底物浓度 5 % ,酶浓度 2 % (E/S) ,在此条件下酶解 4h ,大豆浓缩蛋白的水解度在 12 %以上 ,大豆浓缩蛋白的NSI从 10 %提高到 85 %左右 ,有较好的溶解性。并利用浊度法测定了不同水解度条件下酶解大豆浓缩蛋白的乳化特性 ,结果表明水解度约为 8%时乳化性最大 ,水解度约为6 %时乳化稳定性最好。Modification of soybean protein concentrate with Alcalase was studied. The results show that enzymatic hydrolysis improves solubility of soybean protein concentrate obviously.The optimum conditions of enzymatic hydrolysis are pH8.5,hydrolysis temperature 62℃,enzyme concentration 2%(E/S),concentration of substrate 5%.After being reacted 4 h,the degree of hydrolysis of soybean protein concentrate can get up to 12%,the NSI of soybean protein concentrate can be improved from 10% to 85%.Their emulsifying properties were evaluated by turbidimetric technique at different DH.The results show that Hydrolysate has the highest emulsifying activity with DH about of 8% and highest emulsifying stability with DH about of 6%.

关 键 词：大豆浓缩蛋白 酶法改性 ALCALASE蛋白酶 溶解性 酶解 乳化性 乳化稳定性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]