双酶水解法制备大豆多肽的研究

Preparation of Soybean Peptides by Dual-enzyme Hydrolysis

[目的]研究酶解法制备微苦大豆多肽的新方法,为其在食品和药品领域的广泛应用提供参考。[方法]选择Alcalase蛋白酶和Flavourzyme酶对大豆分离蛋白进行分步水解。采用单因素分析法和正交试验设计,研究pH值、温度、酶浓度和底物浓度等因素对Alca-lase蛋白酶水解效果的影响,确定其最佳的水解条件。并且,对Flavourzyme酶的脱苦作用进行了研究。[结果]Alcalase蛋白酶水解大豆分离蛋白的最佳水解条件是pH值8.0,温度60℃,酶浓度1000U/g、底物浓度3%,水解时间2h,此时的大豆分离蛋白水解度可达46.13%。Flavourzyme酶可明显降低大豆多肽的苦味。[结论]采用Alcalase蛋白酶和Flavourzyme酶分步酶解法制备的大豆多肽无明显苦味,可被广泛应用于食品生产中。

[Objective] To study a naval enzymolysis method for preparation of soybean peptides with slightly bitter flavor and provide reference for their wide range of applications in food and medicine.[Method] Alcalase protease and Flavourzyme enzyme were successively used to hydrolyze soybean protein isolate.The effects of main hydrolysis parameters including pH,temperature,enzyme concentration and substrate concentration on Alcalase protease were studied using single-factor analysis and orthogonal test design,and determined the optimum hydrolysis conditions.Meanwhile,the debitterizing effect of Flavourzyme enzyme was also studied.[Result] The optimum hydrolysis conditions of soybean protein isolate hydrolyzed with Alcalase protease were pH 8.0,60 ℃,1 000 U/g,3% substrate and 2 h.In the conditions,the hydrolysis degree of soybean protein isolate was up to 46.13%.Moreover,Flavourzyme enzymes obviously debitterized the soybean peptide.[Conclusion] The soybean peptides that were prepared by hydrolysis of soybean protein isolate with Alcalase protease and Flavourzyme enzyme have no obvious bitterness and can be widely used in food production.