摘要
研究酶法制备大豆肽,碱性蛋白酶优势最大。通过单因素试验,分析研究了酶法水解挤压膨化全脂豆粉提取大豆肽的最佳工艺范围为加酶量1.5%~2.0%,酶解温度50~65℃,酶解时间3~5h,料液比1∶5~1∶8,pH值8.5~10.5,为响应面分析研究提供了数据依据。
In this study,soybean peptides are prepared by enzyme method,and alkaline protease is the best.The optimum range through single factor analysis of extruded full fat soybean meal by enzyme hydrolysis extraction of soybean peptide：enzyme concentration 1.5%-2.0%,temperature 50-65℃,hydrolysis time 3-5 h,ratio of material to water 1∶5-1∶8,p H8.5-10.5.This study provides the data basis for response surface analysis.
出处
《农产品加工（下）》
2017年第3期23-25,30,共4页
Farm Products Processing
关键词
酶法制备
大豆肽
工艺研究
enzymatic preparation
soybean peptide
technology research
