大豆分离蛋白酶法有限水解过程动力学研究

Effects of Enzymatic Limited Hydrolysis on the Emulsifying Properties of Soy Protein Isolate

在pH8 .0 ,温度 50℃条件下 ,以蛋白酶Alcalase作用于大豆分离蛋白 ,研究相应的有限水解 (x <0 .6)过程的动力学特征。对实验结果的分析显示 ,水解过程中底物与酶之间的相互作用引起酶的抑制和失活。在此基础上提出了相应的反应动力学实验方程 ,并推导出底物存在临界浓度 ,在酶浓度为 5.93× 10 3AU/ml条件下 ,其值为 96.77mg/ml。

The study was to examine the effects of enzymatic limited hydrolysis on the emulsifying properties of hydrolysates derived from soy protein isolate,and to correlate the emulsifying behavior with their physicochemical characters. The results showed that the hydrolysates produced with alcalase gave improved emulsifying properties as the solubitity increased,provided that the degree of hydrolysis was below 6.0. These characters of such transformed hydrolysates implies to be more suitable for emulsifying uses than unmodified ones.