摘要
研究了采用罗汉果蛋白酶水解大豆分离蛋白制备大豆肽的水解工艺;分析了温度、pH、底物浓度、酶与底物比(质量百分比)和时间对酶水解的影响;得到了罗汉果蛋白酶水解大豆分离蛋白的最佳水解工艺为温度60℃、pH9.0、底物浓度5.0%、酶与底物比5.0%、水解时间1h。
The techniques of soybean peptides through hydrolyzing the soybean isolated proteins from Siraitia grosvenorii were studied. And the effects of the main parameters including hydrolyzing temperature, pH, substrate density, enzymesubstrate ratio, hydrolyzing time on enzyme hydrolysis were investigated. The optimum condition of hydrolyzing soybean protein weas set up as follows： 60℃, pH9.0, substrate density 5.0%, enzyme-substrate ratio 5.0%, hydrolyzing time 1h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期148-149,152,共3页
Science and Technology of Food Industry
基金
桂林高新区科技项目(桂高科研040211)
关键词
罗汉果
大豆分离蛋白
酶
水解
Siraitia grosvenorrii（Swingle） C.
soybean protein
enzyme
hydrolysis
