酶法改性处理对大豆蛋白性质的影响

Influence of enzyme solution modified treatment on soy protein properties

采用木瓜蛋白酶和中性蛋白酶对大豆浆料进行酶解,探究不同水解度对大豆蛋白凝胶性能和溶解性能的影响.实验结果表明:蛋白酶的水解作用不利于大豆蛋白的凝胶性能,但能显著提高大豆蛋白的溶解性能;相对于中性蛋白酶,木瓜蛋白酶的水解作用对大豆蛋白性质的影响更显著.

This experiment used papain and neutral protease as enzyme to explore the influ- ence of gel performance and the properties of solution under different degree of hydrolysisn for soy protein. The results showed that the protease hydrolysis was not conducive to the gel properties of the soy protein, but can significantly improved the dissolution properties of soy protein. Compared with the neutral protease, the papain hydrolysis has more significant im- pact on the nature of soybean protein.