摘要
研究了在pH渐变条件下Alcalase与黑曲霉酸性蛋白酶复合水解大豆蛋白反应中热处理对大豆蛋白水解物的影响。结果表明,大豆蛋白经90℃、10min热处理,其水解度由未经热处理的26％提高到30.2％,所得水解物中分子量小于1350的寡肽占71.2％。
The effect of heat treatment on the hydrolysate of soybean protein with Baciilus subtilis alkaline protease and Aspergitlus niger acidic protease by pH drop method has been studied. The results show that the hydrolysis degree of soybean protein changed from 26% to 30.2% and peptides of molecular weight below 1350 reach 66% after pre-heating at 90℃ for 10min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期63-65,共3页
Science and Technology of Food Industry
关键词
热处理
大豆蛋白
水解度
分子量
heat treatment
soybean protein
hydrolysis degree
molecular weight
