Alcalase 2.4L碱性内切蛋白酶改性大豆蛋白的工艺研究

Technique study of Alcalase 2.4L modified soybean protein

以大豆分离蛋白为研究对象,采用碱性内切蛋白酶Alcalase 2.4L作为水解大豆分离蛋白的酶制剂,探讨碱性内切蛋白酶Alcalase 2.4L对大豆分离蛋白的影响。本实验以水解度和蛋白质分散性指数为评价指标,确定了Alcalase 2.4L酶解大豆分离蛋白的最佳酶解反应条件:加酶量0.0048 AU/g、pH值为7.4、底物浓度11%、反应温度65℃、酶解时间50min。该条件下大豆分离蛋白的分散性得到显著改善,蛋白质分散指数PDI值达到92.8%。

The soy protein isolate modified by Alealase 2.4L was studied. Using the degree of hydrolysis and protein dispersion index for the evaluation indexes, the optimal enzyme reaction condition was identified as follows： the amount of enzyme was 0.004 8AU/g SPI; the temperature was 65℃; the substrate eoneentration was 11%; the pH value was 7.4 and the reaction time was 50min. The solubility of soy protein isolate had been improved significantly, the value of PDI （protein dispersion index） reached 92.8%.