| 酶促水解大豆分离蛋白的研究 |
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| 引用本文： | 赵新淮,冯志彪.酶促水解大豆分离蛋白的研究[J].食品与发酵工业,1994(5):7-11. |
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| 作者姓名： | 赵新淮 冯志彪 |
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| 作者单位： | 东北农业大学食品科学系 |
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| 摘 要： | 本研究利用大豆分离蛋白为原料，通过正交设计试验，确定了碱性蛋白酶的适宜水解条件为：Ｔ＝５５℃，ｐＨ＝８．０，Ｓ＝１０％，Ｅ／Ｓ＝４％，并得到了收率高、水溶性好的水解蛋白。氨基酸组成表明水解蛋白中除含硫氨基酸外，其它六种必需氨基酸有较好的平衡，与ＮＡＳ（１９８０）及ＦＡＯ（１９７３）的参考模式相接近。
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| 关 键 词： | 大豆分离蛋白，蛋白酶，必需氨基酸 |
Study on the Enzymic Hydrolysis of Soy Isolated Protein |
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| Zhao Xinhuai, Fong Zhibiao,Yu Guopin Zhang Yongzhong, Hao Suer, Zhang Wei.Study on the Enzymic Hydrolysis of Soy Isolated Protein[J].Food and Fermentation Industries,1994(5):7-11. |
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| Authors: | Zhao Xinhuai Fong Zhibiao Yu Guopin Zhang Yongzhong Hao Suer Zhang Wei |
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| Abstract: | In this paper the soy isolated protein was utilized as raw material and its optimum hydrolysis conditions of a alkaline proteolytic enzyme were determined by orthogonal design test. It was found that T= 55℃,pH8. 0, S= 10% and E/S= 4% are the preferred conditions and the hydrolysed protein thus obtained have a high yield with good solubility. The composition of essential amino acids of hydorlysed protein showed that Ile, Leu, Lys, Phe+Tyr, Thr and Val. have good blance closed to the reference patterns of NAS(1980) and FAO(1973) besides S-containing aminoacids. |
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| Keywords: | Soy isolated protein Proteolytic enzyme Essential amino acids |
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