| 大豆球蛋白的水解研究 |
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| 引用本文： | 邹险峰,吴修利,陈星,高长城. 大豆球蛋白的水解研究[J]. 食品研究与开发, 2012, 0(3): 159-162 |
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| 作者姓名： | 邹险峰 吴修利 陈星 高长城 |
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| 作者单位： | 长春大学农产品深加工重点实验室;长春大学生物技术学院 |
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| 基金项目： | 吉林省教育厅“十一五”科学技术研究项目(2008365),吉林省教育厅“十一五”科学技术研究项目(2009229);长春市科技计划项目(08YJ18) |
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| 摘 要： | 采用Nagano法从豆粕中分离大豆球蛋白,利用大豆蛋白改性酶解大豆球蛋白制备水解肽,以单因素试验和正交试验确定酶解最佳条件,通过高效液相法分析大豆球蛋白水解肽的分子量分布。结果显示:在20 g/L的底物浓度下的最佳条件为酶和底物比10 000 U/g,温度55℃,pH8.0,水解时间4 h。优组合条件下的水解度为69.6%。大豆球蛋白水解肽主要为130 u～1 000 u的短肽,占肽总量的86.5%,说明大豆球蛋白水解肽的均一性极高。
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| 关 键 词： | 大豆球蛋白 大豆球蛋白水解肽 大豆蛋白改性酶 |
Study on Hydrolysis of Glycinin |
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| ZOU Xian-feng,WU Xiu-li,CHEN Xing,GAO Chang-cheng. Study on Hydrolysis of Glycinin[J]. Food Research and Developent, 2012, 0(3): 159-162 |
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| Authors: | ZOU Xian-feng WU Xiu-li CHEN Xing GAO Chang-cheng |
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| Affiliation: | 1,(1.Key Laboratory of Agricultural Products Processing in Changchun University,Changchun 130022,Jilin,China; 2.College of Biological Sci & Tech,Changchun University,Changchun 130022,Jilin,China) |
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| Abstract: | According to Nagano method,glycinin was isolated from soybean cake and was hydrolyzed by soy protein modification enzyme to produce hydrolysate peptide.Optimum enzymatic hydrolysis conditions were determined by single-factor and orthogonal test.Then the distribution of glycinin hydrolysate peptide was detected by means of HPLC.Results showed that these optimum conditions were followed: 10 000 U/g of enzyme concentration,55 ℃,pH 8.0 and 4 h of reaction time when substrate concentration was 20 g/L,and the degree of hydrolysis(DH) was 69.6 % in these conditions.Glycinin hydrolysate peptides of 130 u-1 000 u occupied 86.5 % in total peptides,which showed that the peptide possessed excellent uniformity. |
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| Keywords: | glycinin glycinin hydrolysate peptide soy protein modification enzyme |
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