| 双酶酶解豆粕蛋白制备低苦味肽 |
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| 引用本文： | 高梅娟,刘平,兰小红,夏书芹,贾承胜,冯骉,张晓鸣.双酶酶解豆粕蛋白制备低苦味肽[J].食品工业科技,2010(2). |
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| 作者姓名： | 高梅娟 刘平 兰小红 夏书芹 贾承胜 冯骉 张晓鸣 |
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| 作者单位： | 江南大学食品学院,食品科学与技术国家重点实验室,江苏,无锡,214122 |
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| 基金项目： | 江苏省科技支撑计划(BE2008374); 教育部基础研究(SKLF-TS-200813)资助课题 |
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| 摘 要： | 利用不同蛋白酶酶解豆粕蛋白,根据蛋白溶出率和游离氨基氮含量选择最佳用酶为碱性蛋白酶。分析了酶解时间、酶/底物比、底物浓度对豆粕蛋白酶解的影响。在单因素实验基础上,采用Design-Expert7.0响应面分析法对三因素各水平进行优化。确定酶解最佳工艺条件为:碱性蛋白酶酶解时间4h、酶/底物比6900u/g、底物浓度6%,此时蛋白溶出率最高为74.38%。利用荧光探针法,确定了Flavorzyme风味蛋白酶酶解制备低苦味肽的最佳条件为酶解时间6h,酶/底物比80u/g。
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| 关 键 词： | 豆粕蛋白 双酶酶解 响应面分析 肽 低苦味 |
Preparation of low-bitterness peptide from soybean meal protein with two different proteases |
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| GAO Mei-juan,LIU Ping,LAN Xiao-hong,XIA Shu-qin,JIA Cheng-sheng,FENG Biao,ZHANG Xiao-ming.Preparation of low-bitterness peptide from soybean meal protein with two different proteases[J].Science and Technology of Food Industry,2010(2). |
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| Authors: | GAO Mei-juan LIU Ping LAN Xiao-hong XIA Shu-qin JIA Cheng-sheng FENG Biao ZHANG Xiao-ming |
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| Affiliation: | GAO Mei-juan,LIU Ping,LAN Xiao-hong,XIA Shu-qin,JIA Cheng-sheng,FENG Biao,ZHANG Xiao-ming(School of Food Science , Technology,State Key Laboratory of Food Science , Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | Different proteases were used to hydrolyze soybean meal protein,according to protein dissolution ratio and free amino nitrogen content,alkaline protease was selected as the most appropriate enzyme. The hydrolysis time,enzyme/substrate ratio and substrate concentration were analyzed on the effects of soybean meal protein hydrolysis. On the basis of single factor experiment,Design-Expert7.0 response surface analysis was then used to optimize the levels of the three factors. The optimum hydrolyzing time,enzyme... |
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| Keywords: | soybean meal protein two different proteases hydrolysis response surface analysis peptide low bitterness |
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