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酶解大豆分离蛋白乳化特性的研究
引用本文:赵国华,明建,陈宗道.酶解大豆分离蛋白乳化特性的研究[J].中国粮油学报,2002,17(2):48-50.
作者姓名:赵国华  明建  陈宗道
作者单位:西南农业大学食品科学学院,重庆,400716
摘    要:利用枯草芽孢杆菌AS1.398中性蛋白酶对大豆分离蛋白进行水解,并利用浊度法测定了不同水解度、不同pH条件下酶解大豆分离蛋白的乳化特性,结果表明:AS1.398蛋白酶对大豆分离蛋白的最大水解度为36%,水解度为9%时乳化活性最大,水解度为3%是乳化稳定性最好。同一水解度时,pH越高,蛋白质的乳化特性越好。水解度为3%、9%、15%的大豆分离蛋白在pH等于或高于5.0时的乳化活性明显地高于原蛋白质,且水解度为3%时乳化稳定性也明显地高于原蛋白质。

关 键 词:酶解  大豆分离蛋白  AS1.398中性蛋白酶  乳化特性

Emulsifying Properties of Enzymatic Degraded Soy Protein Isolate
Zhao Guohua,Ming Jian,Chen Zongdao.Emulsifying Properties of Enzymatic Degraded Soy Protein Isolate[J].Journal of the Chinese Cereals and Oils Association,2002,17(2):48-50.
Authors:Zhao Guohua  Ming Jian  Chen Zongdao
Abstract:The hydorlysates of soy protein isolate were obtained by hydrolysis with AS1.398 neutrase. Their emulsifying properties were evaluated by turbidimetric technique. The results indicated that the highest degree of hydrolysis (DH) of soy protein isolate was 36% .Hydrolysate had the highest emulsifying activity with DH of 9% and highest emulsifying stabil-lity with DH of 3 % . With a same DH, the higher the pH of solution, the better the emulsifying properties. When solution pH was equals to or higher than 5 .0, the hydrolysates with DH of 3 % , 9 % and 15 % had higher emulsifying activity than native protein.Moreover,the hydrolysate with DH of 3% had higher emulsifying stability than the native protein.
Keywords:soy protein isolate  ASI  398 neutrase  emulsifying properties
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