摘要
为提高大豆浓缩蛋白(soy protein concentrate,SPC)在等电点处的溶解性,采用木瓜蛋白酶对大豆浓缩蛋白进行酶解,形成可溶性大豆蛋白,然后将其与葡聚糖进行糖基化反应,形成亲水的蛋白质-多糖复合物。结果表明:大豆浓缩蛋白酶解最佳条件为大豆蛋白与水质量配比5:100、酶添加量10000U/g、反应温度55~60℃;糖基化最佳条件为葡聚糖与蛋白配比1:1、反应时间3.5h;大豆浓缩蛋白在等电点附近(pH4)的氮溶指数由原来的9.53%提高到39.12%。本实验制备的等电点可溶大豆蛋白,可增加其在中等酸度食品中的应用。
In order to increase the solubility of soybean protein concentrate(SPC) at the isoelectric point,SPC was hydrolyzed by papain to form soluble protein and then glycosylated with dextran to form a hydrophilic protein-polysaccharide complex.The best hydrolysis conditions of SPC were determined as follows: SPC concentration 5%,papain concentration 10000 U/g,and temperature 55-60 ℃.The best glycosylation was achieved after 3.5 h of reaction at a dextran/SPC ratio 1:1.As a result,the nitrogen solubility index of SPC near the isoelectric point increased from 9.53% to 39.12%.The obtained soybean protein soluble at the isoelectric point can have more applications in moderately acidic foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第16期1-4,共4页
Food Science
基金
国家"863"计划项目(2006AA10Z322)
哈尔滨科技创新人才研究专项(2006RFQXN014)