酶法大豆蛋白水解程度控制研究

Study on controlling hydrolyzing degree on soybean protein functional soybean protein by enzyme hydrolysis

通过研究不同蛋白酶对大豆分离蛋白的水解程度和最佳水解条件以及对水解后大豆蛋白功能性的影响研究,确立了酶水解法制备不同功能性大豆蛋白的工艺路线和工艺条件,即分散性较好、具有凝胶性的大豆分离蛋白采用木瓜蛋白酶或中性蛋白酶水解,水解度控制在5%～6%;乳用(高分散性)大豆分离蛋白采用NoVo复合蛋白酶水解,水解度控制在14%～15%,并可强化钙作为特殊产品需要。

The study on the best hydrolyzing technology and the effect of hydrolysis on (viciousness,holding calcium,emulsion stability and clotted ability).The techniques are made sure that the hydrolyzing degree of high solution and clotted soybean protein isolated(SPI)is controlled 5%～6% with papain,and the hydrolyzing degree of high solution SPI for milk product is controlled 14%～15% with NoVo protamex and fortifying calcium.