酶制剂在大豆蛋白水解中的应用

Utilization of enzyme in hydrolysis of soybean protein

酶制剂在食品加工领域中应用广泛,如用于植物蛋白的水解。对于大分子蛋白质,酶法改性具有理化改性无可比拟的优点:营养价值降低不显著、无不良副反应、反应条件温和、设备要求不高、作用具有独特专一性、效率高、反应进程容易控制等。本文综述了目前在大豆蛋白酶法水解领域中常用的几种酶(包括植物蛋白酶、动物蛋白酶和微生物蛋白酶)的特点及应用。

Commercial enzyme has a wide use in food processing, especially in the production of flavour enhancers such as hydrolyzed vegetable protein. To macromolecular compounds such as protein, enzymatic de - amidation offers several advantages over physical and chemical methods. It creates tiny decrease of nutritional ingredients and few byproducts, and only desires mild conditions and simple equipments, in addition, it is single -objected, highly efficient, and easily controled. This work summarizes several kinds of enzyme which is widely used in hydrolysis of protein at present, including those produced by plants, animals or microbial.