枯草芽孢杆菌脱苦氨肽酶在水解大豆分离蛋白中的应用研究

Study on hydrolysis of soybean protein isolate by Bacillus subtilis aminopeptidase

研究了氨肽酶与碱性蛋白酶对大豆分离蛋白的有限水解作用,在单酶单因素水解条件的基础上,用正交实验优化两酶协同水解大豆分离蛋白的酶解条件,得出最佳水解条件为:温度50℃、pH8.5、两酶与底物浓度比均为10000U/g、底物浓度60g/L,水解时间4h,水解度达25.0%,水解液几乎不呈现苦味,且分子量低于1000的部分约占45%。

The limited hydrolysis of soybean protein isolate by aminopeptidase and basic protease was studied. On the basis of finding the optimum conditions for both enzymes via mono-factor investigations, orthogonal experiment was carried out to further optimize the synergetic hydrolysis conditions which were determined as follows, hydrolyzing temperature 50℃, ratios of both enzymes/substrate 10000U, concentration of substrate 60g/L, total hydrolysis time 4h, hydrolysis degree of protein 25.0%. The hydrolysis product was a few bitter and the rate of molecular weight of soy pepide was about 45% 〈 1000.