Alcalase 2.4L碱性内切酶和Flavourzyme风味酶酶解大豆分离蛋白及脱苦工艺优化

以大豆分离蛋白为原料,选用Alcalase 2.4L碱性内切酶和Flavourzyme风味蛋白酶对大豆分离蛋白进行酶法水解及脱苦工艺研究。以水解度和苦味分值为考察值,对酶解工艺进行优化,确定最佳条件。结果表明:Alcalase2.4L碱性内切酶最佳酶解条件为加酶量14 000 U/g、酶解温度60℃、酶解pH8.5、底物质量分数5%,酶解时间2h,最终水解度为45.34%,此时水解液苦味值为4。Flavourzyme风味蛋白酶对水解液进行二次水解的最优酶解条件为加酶量300 U/g、酶解温度55℃、酶解pH 7.0、酶解时间3 h,此条件下大豆分离蛋白水解液苦味值最低为1.2。Alcalase2.4L碱性内切酶和Flavourzyme风味蛋白酶水解大豆分离蛋白使水解度得到较大提高的同时也解决了水解液的苦味问题。

Optimization of hydrolysis and debittering process of soybean protein isolate by Alcalase 2.4L and Flavourzyme

Soy protein isolate （SPI） was chosen as the raw material to explore the optimal enzymatic hydrolysis and debittering process by Alcalase 2.4L and Flavourzyme using hydrolysis degree and bitterness value as the evaluation parameters. The results showed that the optimal condition for Alcalase 2.4L hydrolysis was Alcalase addition 14 000 U/g, temperature 60℃, pH 8.5, substrate concentration 5% and time 2 h. Under the optimal condition, the hydrolysis degree was 45.34% and the corresponding bitterness value of the hydrolysate was 4. In addition, the hydrolysate was sub- jected to further Flavourzyme hydrolysis. The optimal condition for quadratic Flavourzyme hydrolysis was Flavourzyme addition 300 U/g, temperature 55 ℃, pH 7.0 and time 3 h. Based on the optimal combinatorial hydrolysis conditions, the bitterness value of SPI was 1.2. Therefore, the hydrolysis degree and bitterness of SPI was significantly improved by Alcalase 2.4L and Flavourzyme combinatorial hydrolysis, and the bitter taste problem of hydrolysate was solved as well.