酸酶结合法制备大豆蛋白水解液的工艺探讨

The technologies of preparing soybean protein hydrolysate by the combination of enzyme with acid methods

研究了盐酸和蛋白酶对大豆蛋白的水解作用,并对其条件进行了优化,以期获得水解度高、3-氯-1,2-丙二醇(3-MCPD)含量低的水解液。结果表明,料液比为1:10的大豆蛋白溶液经沸水浴20min后,60℃下添加0.15%木瓜蛋白酶水解1h,继而50℃下添加0.15%复合风味酶水解2h,在110℃下用3mol/L盐酸水解3h得到最佳的水解效果,水解度可达34.87%,3-MCPD含量为0.3mg/kg。

The hydrolytic effects on the soybean protein of acid and proteinase were investigated,and the conditions were optimized to prepare the hydrolysate with high degree of hydrolysis（DH） and low contents of 3-chloro-1,2-propanediol.The results indicated that the soybean protein solution with solid-liquid ratio of 1：10 was bathed for 20 min in boiling water,then hydrolyzed for 1 h by PSM500（0.15%） under 60 ℃,and followed by flavor enzyme（0.15%） hydrolysis of 2 h at 50 ℃,and then processed by 3 mol/L HCl for 3 h at 110 ℃,under which the DH was up to 34.87% with the level of 3-MCPD was 0.3 mg/kg.