大豆球蛋白的水解研究

Study on Hydrolysis of Glycinin

采用Nagano法从豆粕中分离大豆球蛋白,利用大豆蛋白改性酶解大豆球蛋白制备水解肽,以单因素试验和正交试验确定酶解最佳条件,通过高效液相法分析大豆球蛋白水解肽的分子量分布。结果显示:在20 g/L的底物浓度下的最佳条件为酶和底物比10 000 U/g,温度55℃,pH8.0,水解时间4 h。优组合条件下的水解度为69.6%。大豆球蛋白水解肽主要为130 u～1 000 u的短肽,占肽总量的86.5%,说明大豆球蛋白水解肽的均一性极高。

According to Nagano method,glycinin was isolated from soybean cake and was hydrolyzed by soy protein modification enzyme to produce hydrolysate peptide.Optimum enzymatic hydrolysis conditions were determined by single-factor and orthogonal test.Then the distribution of glycinin hydrolysate peptide was detected by means of HPLC.Results showed that these optimum conditions were followed： 10 000 U/g of enzyme concentration,55 ℃,pH 8.0 and 4 h of reaction time when substrate concentration was 20 g/L,and the degree of hydrolysis（DH） was 69.6 % in these conditions.Glycinin hydrolysate peptides of 130 u-1 000 u occupied 86.5 % in total peptides,which showed that the peptide possessed excellent uniformity.