碱性蛋白酶Alcalase凝固豆乳过程的流变学特性变化

在Alcalase凝固豆乳过程中pH值下降程度小于0.2,SDS-PAGE电泳表明大豆蛋白质各亚基在凝固过程中均降解为8～14 Ku的肽段,说明大豆蛋白的部分降解可能是Alcalase凝固豆乳的根本原因.对Alcalase与盐类凝固剂氯化镁和氯化钙凝固豆乳的主要流变学性质比较发现,Alcalase凝固豆乳的硬度比盐类凝固剂大,凝胶强度比盐类凝固剂低,粘附性比盐类凝固剂高10倍以上,使凝胶较粘,乳清不易排出.

Coagulum Texture Change during Soymilk Coagulation Induced by Alcalase

According to the examining results of coagulum texture change during soymilk coagulation showing in this paper 0.2, and , when the coagulation is induced by Alcalase, a commercial alkaline proteinase, the pH value drops by all the subunits of soy protein are hydrolyzed to 8 - 14 KDa peptides, indicating that the essential reason for the coagulation by Alcalase is the partial degradation of the peptide chains. The comparative tests of the rheological um and Magnesium Chloride/Calcium Chloride induced soy coagulum shows that the former one has higher hardness, lower strength, and 10 times higher adhesiveness of the latter one. The Alcalase induced soy coagulum gives a viscous gel and the whey of it is not easy to drain.