摘要
利用碱性蛋白酶对大豆分离蛋白进行水解制备大豆肽,以水解度(DH)表征其反应程度,以单因素及二次回归通用旋转组合设计确定了大豆肽的水解条件模型及最佳条件为:温度为55℃,pH值为9.5,酶质量分数为6%,底物浓度为2%,水解时间为1.0h。在此条件下,水解液的大豆肽的溶氮指数(NSI)和水解度(DH)分别达到93.16%和92.27%。
Soybean protein was hydrolyzed by alkaline protease to produce soybean peptide. Extent of reaction was expressed in terms of degree of hydrolysis. By single factor and quadratic ratation combitination genernal design hydrolysis condition model was established and the optimum hydrolyzing conditions are temperature 55℃, pH value 9.5, enzyme concentration was established 6 %, substrate concentration 2 %, and hydrolyzing time 1.0 hours. On these conditions, nitrogen solubility index (NSI) and degree of hydrolysis (DH) of hydrolysate are respectively 93.16 % and 92.27 %.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期319-323,共5页
Food Science
关键词
蛋白酶
大豆蛋白
大豆肽
二次回归通用旋转组合设计
protease
soybean protein
soybean peptide
quadratic ratation combitination genemal design