风味蛋白酶酶解大豆分离蛋白及对其功能特性影响研究

Enzymolysis of soybean protein isolate with flavor protease and impact on its functional characteristics

采用风味蛋白酶对大豆分离蛋白进行酶解,研究了p H、酶解温度、加酶量及酶解时间对酶解反应的影响,并且研究了酶解反应对酶解大豆分离蛋白功能特性的影响。结果表明:最佳酶解条件为p H 6.5,酶解温度50℃,加酶量0.7%,酶解时间3 h,在此条件下水解度为17.42%;随着酶解反应的进行酶解大豆分离蛋白的溶解度和体外消化率升高,黏度和乳化性降低,保水性和乳化稳定性先增大后减小。

Soybean protein isolate was enzymolyzed by flavor protease, the effects of pH, enzymolysis temperature, enzyme dosage and enzymolysis time on the enzymatic reaction were researched, and the in- fluence of enzymatic reaction on the functional characteristics of soybean protein isolate hydrolysate was studied. The results showed that the optimal enzymolysis conditions were obtained as follows： pH 6. 5, enzymolysis temperature 50 ℃, enzyme dosage 0. 7% and enzymolysis time 3 h, and the degree of hy- drolysis was 17.42% under these conditions; with enzymatic reaction continuing, the solubility and di- gestibility in vitro of soybean protein isolate hydrolysate increased, the viscosity and emulsifying ability decreased, and the water retention and emulsion stability first rised then reduced.