| 大豆分离蛋白溶解性能与水解度相关的研究 |
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| 引用本文： | 李秀川,迟玉杰. 大豆分离蛋白溶解性能与水解度相关的研究[J]. 中国粮油学报, 2009, 24(7) |
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| 作者姓名： | 李秀川 迟玉杰 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，哈尔滨市重点科技攻关项目 |
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| 摘 要： | 为了提高大豆分离蛋白的溶解性,利用Alcalase碱性蛋白酶,通过正交试验对大豆分离蛋白进行限制性水解,研究水解度对大豆分离蛋白溶解性的影响.结果表明:大豆水解蛋白在低水解度范围内(1.26%～7.93%),溶解性随水解度的增加呈指数增加.在最佳工艺条件下,温度60℃,pH 8.0,底物浓度9%,酶添加量4500 U/g,水解时间3 h,水解度可达为7.93%,溶解度达92.17%.并且大豆水解蛋白的溶解性受pH和离子强度等因素的影响,且影响程度随水解度的增加而减小.
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| 关 键 词： | 大豆分离蛋白 水解 溶解性 |
Correlation between Hydrolysis Degree and Solubility of Soybean Protein Isolate |
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| Li Xiuchuan,Chi Yujie. Correlation between Hydrolysis Degree and Solubility of Soybean Protein Isolate[J]. Journal of the Chinese Cereals and Oils Association, 2009, 24(7) |
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| Authors: | Li Xiuchuan Chi Yujie |
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| Abstract: | In order to improve the solubility of soybean protein isolate (SPI), limited hydrolysis by Alcalase was car-ried out on SPI. The correlation between the hydrolysis degree and the solubility of the SPI was studied through orthogonal experiments. Results: In a low degree of hydrolysis ( 1.26 % ～ 7.93 % ), the solubility of SPI is enhanced by exponent with the degree of hydrolysis enhancement. At the optimal hydrolysis condition of temperature 60 ℃, pH 8.0, substrate concentration 9 %, Alcalase dose 4 500 U/g and hydrolysis time 3 h, the hydrolysis degree is 7.93 % and the solubility is 92.17 %. The effect of pH and NaCl concentration on SPI solubility is reduced with the degree of hydrolysis enhance-ment. |
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| Keywords: | Alcalase soybean protein isolate hydrolysis Alcalase solubility |
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