碱性蛋白酶对大豆浓缩蛋白起泡性的影响

Modified alcohol leaching soybean protein concentrate to improve foaming ability by alkaline protease

制取低成本、高蛋白含量的大豆浓缩蛋白时,乙醇产生变性作用,从而降低了大豆浓缩蛋白的功能特性,因此本研究采用碱性蛋白酶对醇法大豆浓缩蛋白进行改性。通过对酶浓度、底物浓度、改性时间与改性温度的单因素实验,针对起泡性进行研究,然后进行正交实验,最终得出碱性蛋白酶提高醇法大豆浓缩蛋白起泡性最佳工艺条件:酶用量(E/S)为6%、底物浓度为(W/V)8%、酶解时间为2h、酶解温度为50℃,在此条件下测得的起泡能力为113.3%,起泡稳定性为56.7%,分别提高到酶改性前的2.5、3.6倍。

Since the result of alcohol damaging protein structure while producing soy protein concentrate （SPC） with low cost and high protein, the proposal of this research was intent to improve functionalities of alcohol leaching soy protein concentrate by enzymes. Based on the foaming ability, the single factor which concentrated of enzymes and substrate, duration and temperature were tested first. Then orthogonal design was done in the premium range. The results were listed as follows： the optimum concentrate of alkaline protease was 6% ; the concentration of substrate was 8%; the duration was 2h and the temperature was 50℃. Emulsifying ability was 2.5 times as before modified. Emulsion stability was 3.6 times as before modified.