Alcalase碱性蛋白酶水解大豆分离蛋白的研究

The Study of the Preparation Techniques of Soybean Peptides Through Hydrolyzing Soybean Isolated Proteins by Alcalase

试验研究了以Alcalase碱性蛋白酶水解大豆分离蛋白制备大豆肽的工艺,分析了温度、pH值、底物浓度、酶与底物浓度比和时间对酶水解的影响。通过均匀设计和统计分析建立了酶水解的数学模型,并以此模型得到了Alcalase碱性蛋白酶水解大豆分离蛋白的最佳水解工艺。工艺参数为温度60℃、pH8 0、底物浓度8 38%、酶与底物浓度比4 5%、水解时间150min,水解度0 220221。

<Abstrcat> The preparation techniques of soybean peptides through hydrolyzing soybean isolated proteins by Alcalase were studied. Through statistics and analyses, the effects of pretreatments, temperature, concentrations of substratum, proportions of enzyme to substratum and time on enzymic hydrolysis were studied. Through uniform designs and statistical analyses, a mathematical model was set up . Based on this model, the optimum hydrolysis conditions were determined: 60℃, pH 8.0, substratum concentration 8.38%, proportion of Alcalase to substratum 4.5%, hydrolysis time 150 min and the hydrolyzing degree 0.220 221.