通过大豆蛋白的酶水解作用来制成功能性低聚肽(缩氨酸)(英文)

Preparation of Functional Oligopeptides By Enzymatic Hydrolysis of Soybean Protein

本文系统地研究了用蛋白酶和AS.1398中性蛋白酶对大豆蛋白进行水解而制成功能性低聚肽的加工工艺。详细地介绍了主要的工艺步骤，包括大豆蛋白溶液的预处理、大豆蛋白的酶水解、水解物的脱苦和脱盐等。重点讨论了通过大豆蛋白水解作用生产功能性低聚肽时，影响其生产的各种因素如基质的浓度、酶的剂量、反应温度及时间.PH值等。在最佳条件下，大豆蛋白的水解程度可达到35%。大豆低聚肽链会有2-4氨基酸。

In this article the processing technology of functional oligopeptides made by hydrolysis of soybean protein with trypsin and AS.1398 neutral proteases is systematically studied. The principal steps including pre-treatment of soybean protein solution ,enzymatic hydrolysis of soybean protein,debittering and desalting of hydrolysates ect,are introduced in detail. The factors such as substrate concentration,enzyme dosage ,reaction temperature and time,pH,which influence on the production of functional oligopeptides by hydrolysis of soybean protein ,are discussed in emphasis. The degree of hydrolysis(DH)of soybean protein can be up to 35% at the optimum conditions. Soybean oligopeptides chain contain 2-4 amino acids.