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多酶协同作用生产大豆多肽的研究
引用本文:刘通讯,朱小乔,杨晓泉.多酶协同作用生产大豆多肽的研究[J].食品科学,2002,23(11):29-32.
作者姓名:刘通讯  朱小乔  杨晓泉
作者单位:华南理工大学食品与生物工程学院,广州,510641
基金项目:广东省攻关项目资助(编号A20301)
摘    要:以大豆多肽饮料的研制为着眼点,根据单酶水解大豆分离蛋白的研究,从中选择合适的酶复配组合成多酶,然后在多酶水解的基础上,分别采取分步加酶和同时加酶方式,对比Flavourzyme和Kojizyme这两种复合蛋白酶水解大豆分离蛋白的特点,最终确定了大豆分离蛋白用于多肽生产时的酶解工艺条件。

关 键 词:大豆多肽  大豆分离蛋白  多酶水解  生产工艺

Study on Multi-enzyme System to Produce Soy Polypeptide
Liu Tongxun et al..Study on Multi-enzyme System to Produce Soy Polypeptide[J].Food Science,2002,23(11):29-32.
Authors:Liu Tongxun
Affiliation:Liu Tongxun et al.
Abstract:With the soy polypeptide drink made by SPI as the basis of processing and according to the study of hydrolyzing SPI by single enzyme proper enzymes were selected to form multi - enzyme system. Then on the base of multi - enzyme hydrolysis, this article compared the characteristics of enzymatic hydrolysis SPI by Flavourzyme with respect to Kojizyme in different manners of adding in batches or in unison. Finally, the technological conditions of hydrolysis of SPI were decided to produce soy polypeptide.
Keywords:Soybean protein isolate (SPI)  Limited hydrolysis enzymatically  Soy polypeptide  
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