转谷氨酰胺酶酶解大豆浓缩蛋白工艺研究

Study on press of alcohol leached soybean protein concentrate modified by transglutanunase

利用谷氨酰胺转氨酶在催化转酰基反应改善蛋白的交联作用,使肽链中含硫氨基酸通过氧化作用形成二硫键,对醇提大豆浓缩蛋白改性。以蛋白中巯基的变化率为指标,通过单因素和正交试验确定谷氨酰胺转氨酶改善醇提大豆浓缩蛋白功能性的最佳酶作用条件:底物浓度5%,酶添加量0.7U/100g·底物,酶解温度50℃,酶解时间3h,pH为7。在此条件下,蛋白中巯基的变化率可达到40.63%。

Functional properties of alcohol leached soy bean were improved by transglulanunase. The transglutanunase can improve functional properlies of alcohol leached soy bean protein concentrate. The study took the sulfhyaryl content as an indicator, the single factors were tested a1 first, and orthogonal design were done in the best range. At last, the optimum hydrolysis conditions were obtained： Substrate concentration 5%, the amount of enzyme 0. 5 U/100 g concentration, hydrolysis temperature 55 ℃, hydrolysis lime 3 h, pH 7 and the change rate of sulfhyaryl in alcohol leached soy bean was 10.63%.