氨肽酶脱苦效果的研究

目的研究从豆腐乳中筛选到的一种枯草芽孢杆菌所产的氨肽酶脱除大豆蛋白质水解物苦味的效果。方法用高效液相色谱法和感官评定。结果1％的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28．8％，疏水氨基酸的量也明显增加。结论枯草芽孢杆菌氨肽酶具有较好的脱苦效果。

Study on Debittering Effect of Aminopeptidase

Objective To Study the debittering effect of aminopeptidase from Bacillus subtilis on soy protein hydrolysate. Methods A HPLC method and organoleptic investigation were used. Results 1% hydrolysate of soy protein with trypsin treatment was bitter. The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also increased obviously. Conclusion The aminopeptidase from Bacillus subtilis has an ideal debittering effect.