酶解大豆分离蛋白及脱苦技术的研究

Enzymatic Hydrolysis of Soybean Protein Isolates and the Debittering of Hydrolysate

本试验对酶法水解大豆分离蛋白及其水解液苦味脱出进行了研究,结果表明,ASI.398中性蛋白酶水解度和水解液苦味值较好,最佳水解条件为pH为7.0,温度50℃,底物浓度5%,酶浓度8%,水解时间6h。大豆蛋白水解液采用1%粉末状活性炭,0.8%β-环状糊精和0.08%柠檬酸,三者联合脱苦风味较好。

Enzymatic hydrolysis of soybean protein isolates and debittering of hydrolysate were studied. Neutral protesse ASI.398 was shown to be the best biocatalyst for the hydrolysis of soybean protein isolates and debittering of hydrolysate. For the hydrolysis reaction, the optimal pH value, temperature, substrate concentration, enzyme dosage and reaction time were 7.0, 50℃ , 5%, 8%, and 6h, respectively. For the debittering reaction, the best activated carbon,β-cyclodextrin and citric acid were: 1%, 0.8% and 0.08...