| 木瓜蛋白酶改性对大豆分离蛋白乳化性能的影响 |
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| 引用本文： | 慈峰,曹雁平,许朵霞,王蓓.木瓜蛋白酶改性对大豆分离蛋白乳化性能的影响[J].食品与发酵工业,2013,39(1):59-63. |
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| 作者姓名： | 慈峰 曹雁平 许朵霞 王蓓 |
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| 作者单位： | 1. 北京工商大学食品学院,北京,100048
2. 北京工商大学食品学院,北京,100048;食品添加剂与配料北京市高校工程研究中心,北京,100048 |
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| 基金项目： | 国家十二五科技支撑重点课题2011BAD23B02"食用色素制备关键技术研究及产业化" |
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| 摘 要： | 研究了木瓜蛋白酶改善大豆分离蛋白的乳化性能,分析了不同底物浓度、酶质量分数、酶解时间对其乳化活性和乳化稳定性的影响,通过正交实验优化了大豆分离蛋白的酶解条件,即:底物浓度为6%,酶质量分数为0.15%,酶解时间为0.5 h,在该条件下大豆分离蛋白溶液的乳化活性和乳化稳定性分别提高了20%和18%。其中底物浓度是最重要的影响因素,酶质量分数次之,酶解时间影响最小。
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| 关 键 词： | 大豆分离蛋白 酶解改性 木瓜蛋白酶 乳化活性 乳化稳定性 |
The effect of modified papain on the emulsifying properties of soy protein |
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| Ci Feng,Cao Yan-ping,Xu Duo-xia,Wang Bei.The effect of modified papain on the emulsifying properties of soy protein[J].Food and Fermentation Industries,2013,39(1):59-63. |
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| Authors: | Ci Feng Cao Yan-ping Xu Duo-xia Wang Bei |
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| Affiliation: | 1,2 1(School of Food and Chemical Engineering,Beijing Technology Business University,Beijing 100018,China) 2(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing 100048,China) |
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| Abstract: | The improvement of the emulsifying properties of SPI by papain was researched in this study.The improving degree was studied by single factor experiment and orthogonal experiment with emulsifying activity and emulsion stability as the evaluation index.Results showed that substrate concentration 6%,papain concentration 0.15% and reaction time 0.5 h were the best hydrolysis condition.Under these conditions emulsifying activity and emulsion stability of SPI were increased by 20% and 18%.Substrate concentration was the most important factor,followed by papain concentration,and reaction time with minimal impact. |
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| Keywords: | SPI enzymatic modification papain emulsifying activity emulsion stability |
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