低限度酶解制备低粘度弱苦味的大豆分离蛋白

Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness

利用几种常用酶制剂（木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶、中性蛋白酶、天野蛋白酶PCIOF和SDNY10）对大豆分离蛋白进行低限度酶解，感官评价各种酶解蛋白的苦昧值，同时测定不同酶解大豆分离蛋白的粘度、凝胶性、悬浮稳定性等性质。结果表明：天野蛋白酶PCIOF酶解蛋白苦味最弱、粘度最小、悬浮稳定性最好，但是几乎没有凝胶性。综合这几种性质，木瓜蛋白酶酶解的大豆分离蛋白具有低粘度弱苦味弱凝胶性且悬浮稳定性较好等功能性质的改善。进一步用70％的乙醇将不同酶酶解的大豆分离蛋白中苦昧肽提取出来，感官评价各种酶产生的苦味肽的苫味值，并运用RP—HPLC分析。由谱图发现随着苫味肽苦味值的增加，疏水性肽段增多，且65—75min的肽段增加较明显，可能此部分肽对苦昧的贡献较大。

The bitterness of soy protein isolate were evaluated after limited enzymatic hydrolysis by papain protease,alcalase, neutrase,amano protease, PCIOF and SDNY 10, respectively, and determined the viscosity, suspension stability and gelling property of different enzymatic proteins. The result showed that amano protease PC10F could obtain protein with the lowest vis- cosity, wakest bitterness and best suspension stability, but it did not have gelling property. However, protein hydrolyzed by pa- pain protease possess weak bitter and gelling property,low viscosity and good suspension stability. Furthermore, we extracted crude bitter peptides from hydmlysates by using 70% alcohol and determined the bitterness by sensory evaluation. Results showed the amount of hydrophobic peptides increased with the bitterness of bitter peptides by using RP-HPLC,especially from 65 to 75 min.