酶解大豆分离蛋白的特性研究

Properties of Soy Protein Lsolate Enzymically

木瓜蛋白酶水解大豆分离蛋白得到不同特性的水解物．当DH=33．1％时，溶解度为93％；当PH=8.2％时，乳化性则是最好；当DH=10．3％时，起泡性最好，水解物的粘度可达2.4CP．酶解后，大豆分高蛋白的促进酵母发酵特性和营养特性大大提高，在合DH=33.1％酶解物的培养基中生长的酵母是含未酸解大豆分高蛋白培养基中酵母数目的3．7倍，而DH=15％时，其消化性指数和酪蛋白相当．酶解液的氨基酸分布中，色氨酸和蛋氨酸为第一限制氨基酸，缬氨酸为第二限制氨基酸。对于感官特性，酶解大豆分高蛋白苦味增加而豆腥味减弱．

The functional, nutritional, organoleptic properties and stimulative abil-ity of yeast growth of SPI hydrolyzed by papain under dlfferent DH (degree of hydroly-sis) were investigaed. When DH value reached 33.1%, the solubility and viscosity ofSPI hydrolysates were 93% and 2. 4％ cp., respectively. The optimum emuisibility,and foam capacity of hydrolysates were obtained at 8. 2 and 10. 3% DH value, respec-tively. The number of yeast was 3. 7 -fold higher with the addition than without the addition of SPI hydrolyztes in the fertnentation rnedium. The digestive index of SPI hy-drolysates at 15 % DH evaluated by pepsin was equivalent to that of milk casein. Cyc+Met became the first limited amino acid and Val took the second limited amino acid in the supernate of SPI hydrolysates. Besides, the bitterness increased and beany flavordecreas ed.