不同蛋白酶制备豆乳饮料的效果比对

The effect comparison of the preparation of soymilk beverages using different protease

本文以大豆为主要原料,分别于热处理前后,选取胃蛋白酶、木瓜蛋白酶、中性蛋白酶、胰蛋白酶、Alcalase碱性蛋白酶5种蛋白酶对豆浆中大豆蛋白进行水解,采用茚三酮法测定其酶解液的水解度,并综合考虑各酶水解所需的温度、pH值、水解过程pH的变化情况、水解度以及成本等因素。木瓜蛋白酶为最适用酶,最适条件为豆浆沸水浴变性10 min后在温度50℃,pH7.0条件下经木瓜蛋白酶水解3 h,在此条件下发酵酸乳pH及酸度可达4.0和760 T。

In this paper, soy is taken as the main raw material, and before and after heat treatment respectively, five kinds of soy milk protein including pepsin, papain, protease, trypsin, Alealase protease alkaline protease were selected to be hydrolyzed. Ninhydrin assay was used to determine the hydrolysis degree, and all the necessary factors like enzymatic hydrolysis temperature, pH, changes in pH of the hydrolysis process, the degree of hydrolysis, were taken into consideration. For the most suitable enzyme papain, the optimum conditions were milk boiling water bath for 10min after denaturation temperature 50 ℃, pH 7.0, papain hydrolysis 3h, in this condition yoghurt fermentation pH and acidity was up to 4.0 and 760 T.