蛋白酶对大豆蛋白和花生蛋白溶解性的影响

Effect of Protease on Solubility of Soy Protein and Peanut Protein

为了改善醇法大豆浓缩蛋白和花生粕的溶解性,利用Alcalase碱性蛋白酶和Validase FP concentrate蛋白酶对它们进行限制性水解。结果表明,利用Alcalase碱性蛋白酶水解醇法大豆浓缩蛋白的最佳水解条件为:温度50℃、pH8.0、水解时间3h,底物浓度为10%,酶浓度为0.5%(占底物),在此水解条件下醇法大豆浓缩蛋白的氮溶解性指数(NSI)由4.37%提高到60.34%,水解度为6.37%。利用Validase FP concentrate蛋白酶对花生粕进行水解时的最佳水解条件为:温度50℃、pH7.0、水解时间4h,底物浓度10%,酶浓度1%(占底物),在此水解条件下花生粕的氮溶解性指数(NSI)由42.40%提高到87.54%,水解度为12.90%。

In order to improve the solubility of alcohol leached soybean protein concentrate （ALSPC） and peanut meal（PM） , Alcalase and Validase FP concentrate protease were used to limited hydrolyze ALSPC and PM. Results showed that for the Alcalase hydrolyze ALSPC, the optimum temperature, pH value, hydrolysis time, substrate concentration and ratio of Alcalase to substrate were 50℃ , 8.0,3 h, 10% , 0.5% , respectively. Under the said conditions, the nitrogen solubility index（NSI） of the obtained protein hydrolysate was improved from 4.37% to 60.34% , and the degree of hydrolysis （DH） is 6.37%. The optimum conditions for the temperature, pH value, hydrolysis time, substrate concentration and ratio of Validase FP concentrate protease to substrate that the Validase FP concentrate protease hydrolyze PM were 50℃ ,7.0,4h, 10% , 1% , respectively. Under these conditions, the NSI of the obtained protein hydrolysate was improved from 42.40% to 87.54% ,and the DH is 12.90%.