酶改性制备低黏度弱凝胶型大豆分离蛋白

Enzymatic modification of soy protein isolate to obtain hydrolysate with low viscosity and weaker gel strength

主要探讨了通过酶改性热变性大豆蛋白得到一种低黏度凝胶型大豆分离蛋白的方法。通过单因素试验得到改性条件为:底物质量分数为15%的热变性蛋白溶液,菠萝蛋白酶加量为100U/g,反应温度50℃,反应时间20 m in。热变性的大豆分离蛋白底物在菠萝蛋白酶作用下的限制性酶水解降低了溶液的表观黏度,增加了流体特性,具有如此特性的改性蛋白可广泛地用于婴幼儿食品、高蛋白饮料和汤类食品中。

The limited hydrolysis of partly heat - denaturalized soy protein isolates （SPI） to reduce its viscosity and gel property was studied. By the single factor experiment, the optimum modification conditions were found as follows： the food - grade bromelain dosage 100 U/g（ based on substrate） ; mass fraction of heat -denaturalized SPI solution 15% ,temperature 50 ℃ ,time 20 min. The limited hydrolysis decreased the apparent viscosities, and increased the fluid characteristic. The hydrolysates could be applied in infant formula, high -protein beverages and soups.