大豆分离蛋白的限制性酶解及其功能性质研究

Study on Hydrolysis and Functional Proerties of Soy Protein Isolate by Two Kinds of Enzymes

为改善大豆分离蛋白的功能性,使其更好的应用于食品领域,本研究利用Alcalase碱性蛋白酶对大豆分离蛋白进行限制性酶解。用Alcalase酶在酶活2000U/g,温度60℃,pH为8.0的条件下,酶解1h,得水解为4.97%的产物。电泳分析结果表明:酶解后,α亚基、α’亚基和β亚基均发生水解。比较水解产物与未水解产品的功能性变化,结果发现:经酶解后大豆分离蛋白的溶解性有很大程度的提高,保水率和吸油率降低,乳化活性稍有提高。

To improve the functional proerties of soy protein isolate ,and extend the application of soy pro-tein isolate （SPI） in food industry ,Alcalase was chosen as hydrolase to hydrolysis SPI .The correspond-ing hydrolysis parameter of Alcalase was that enzyme addition 2000 U/g ,temperature 60℃ ,and pH 8 .0 hydrolysis time 1 h .The hydrolysis degree （DH） of SPI was 4 .97% after the hydrolysis of Alcalase .The analyses of SDS-PAGE indicated that the subunit of α,α’ and β were hydrolyzed after Alcalase .The functional proerties of natural SPI and modified SPI were studied .After hydrolysis of Alcalase ,the solu-bility was increased distinctly .The water-holding capacity and oil absorption were decreased .The emul-sification activity was increase slightly .