大豆蛋白水解液脱苦的研究

大豆蛋白酶解常常会产生苦味,蛋白质水解物苦味肽的苦味是长期困扰其应用的问题。本文研究了酶法与微生物法对大豆蛋白水解液脱苦的效果。结果表明:采用端肽酶黑曲霉酸性蛋白酶(3000u/g)与内切酶枯草杆菌碱性蛋白酶(Alcalase 2.4L)协同作用水解大豆蛋白可有效降低水解液苦味,并且由酿酒酵母对水解液进一步处理后,大豆蛋白水解液的苦味降至更低。

Studies on Debitter of Soybean Protein Hydrolyzate

Enzymatic hydrolysis of soybean protein frequently results in bitter taste, and the bitterness in protein hydrolyzate has been a factor that hinders its application for a long time. In this paper, the application of exopeptidase and microorganism to remove the bitterness in soybean protein hydrolyzate has been studied. Results indicated that the cooperation of Aspergillus niger acidic protease (3000u/g) which a exopeptidase with Bacillus alkaline protease (2.4AU/g) which a ensoprotease clearly decreases the bitter taste in soybean protein hydrolyzate, furthermore, the bitterness is lighter after the Brewing Yeast hydrolyzes bitter peptide further than before.