蛋白酶提高大豆原材料利用率作用原理的探讨及其在豆乳工艺中的应用

THE MECHANISM OF ENZYMATIC SOLUBILIZATION OF SOYBEAN INSOLUBLE MATTER AND ITS APPLICATIONS IN SOYBEAN MILK PROCESS

本文研究了大豆不溶性残渣在蛋白酶作用下蛋白质及碳水化合物的溶出动力学、溶出产物的分子量分布、羟脯氨酸分布、氨基酸组成以及残渣的超微结构等。研究结果表明:蛋白质及碳水化合物的溶出过程可用酶反应动力学方程来描述;溶出产物中含有大量羟脯氨酸,这是细胞壁部分分解的证据;溶出蛋白质分为分子量大于25000和分子量在10000左右来源于细胞壁的两部分。超微结构及溶出产物的氨基酸组成的研究等均表明:蛋白酶分解了细胞组织中及残存在组织中的不溶性蛋白质,使之转化为可溶性物质,这样就增加了蛋白质的萃取率,提高了原材料的利用率。根据这一原理,在豆乳工艺中使用蛋白酶,不仅简化了工艺,而且提高了蛋白质的利用率(82%)。

This paper studied the solubilization kinetics,molecular weight and hydrox- yproine distrubition,amino acid composition of solubilized proteins and carbohy- drates,and the microstructure of insoluble soybean materials after the treatment with protease.As presented in the paper,the solubilization process could be descr- ibed by the enzymatic reaction kinetics and there was a great amount of hydrox- yproine in the solubilized products which was an evidence of tissue decomposition. The proteins solubilized by protease could be separated into two fractions;one was glycoprotein with molecular weight about 25000,the other was the glycopr- oteins with molecular weight about 10000 which was dissociated from the cell walls.The microstructure of insoluble matter after treatment with protease and the amino acid composition of solubilized products also showed that the decomposition soybean cell structures.It was concluded that the increase in protein extraction and raw materials utilization which was improved by the decomposition of insoluble proteins presented in the tissues and cell structurs and transformed into soluble.The process of soybean milk was simplified and the protein extraction ratio was incr- eased to 82% when protease was used in the process.