变性脱脂豆粕酶解物的特性研究

Studies on Properties of the Soy Protein Hydrolysate and the Protein Obtained from the Denatured Soybean Cake

为探讨变性脱脂豆粕在胰蛋白酶作用下的水解特性及酶解物的特性,选用国产胰蛋白酶为水解酶对变性豆粕进行水解。研究了变性豆粕中多肽溶出率随温度、pH值、时间、底物浓度及酶用量的变化规律。用正交实验法找出水解变性豆粕的最佳实验条件,并对脱脂豆粕酶解物的性质进行初步研究。结果表明:胰蛋白酶水解变性豆粕的最佳条件为:温度50℃、时间6h、底物质量分数5%、用酶量10000U/g、pH值8.0。在最佳酶解条件下的多肽溶出率为69.34%。脱脂豆粕蛋白酶解物的溶解度比大豆分离蛋白有很大提高,粘度明显低于大豆分离蛋白。此外脱脂豆粕蛋白酶解物有一定的乳化性和乳化稳定性。

In order to probe hydrolysis properties of denatured soybean cake hydrolyzed with trypsin and the properties of the protein obtained from the denatured soybean cake. The denatured soybean cake was hydrolyzed with national trypsin, the effets of temperature, pH value, time, substract concentraction and enzyme/substract on the solubility of polypeptide during the hydrolysis were studied. The optimum conditions of the hydrolytic highly denatured soybean cake was gotten by orthogonal experiment method. And some properties of soy protein hydrolysate were detemined. Results showed that the optimum hydrolysis conditions of the denatured soybean cake by basic proteinase are as following： temperature 50 ℃, time 6 h, substract concentraction 5.0%, enzyme/substract 10 000 U/g, pH 8.0. In such conditions 69.34% protein in denatured soybean meal was hydrolyzed and digested. The solubility of the protein obtained from the denatured soybean meal was higher than the protein of the soybean separate, but its viscosity was lower than the protein of the soybean separate and it had the properties of the emulsification and the stability of emulsification. These basic data can be provided for the application of soy protein hydrolysate.