大豆分离蛋白不同酶解方式水解度与乳化性和起泡性关系

Studies on the Relationship of Hydrolysis of SPI by Enzyme to Emulsifying Capacity and Foaming Capacity

本试验研究了大豆分离蛋白酶解产物水解度与乳化和起泡功能特性的关系。试验结果表明:大豆分离蛋白酶解产物起泡性随着水解度的增加而增加,不同酶处理液的起泡性以AS1.398酶解液最好,水解度为20%时起泡性达到了360±2.46%。研究还发现,乳化性随着水解度增加而逐渐下降,以双酶复合酶解液最差(DH=25%时乳化性最差,为17.60±0.80mL/g)。

The relationship of degree of hydrolysis of SPI limited hydrolyzed by AS1.398 neutral proteinase,2709 alkaline proteinase and cooperation of AS1.398 and 2709 to emulsifying capacity and foaming capacity were investigated. Results indicated that foaming capacity can be improved with the increase of degree of hydrolysis within a special range, especially for the sample treated by AS1.398 （foaming capacity is 360±2.46% when DH is 20%）.Another phenomenon was witnessed that emulsifying capacity was weakened with the increase of degree of hydrolysis, especially for the one treated by double enzyme as low as 17.60±0.80mL/g when DH=25%.