限制性酶解—钙融合制备高钙豆粉的工艺研究

Processing of Soybean Milk Powder with High Calcium Content by Restriction Enzyme Hydrolysis-calcium Fusion Treatment

以传统湿法工艺技术制备豆粉为基础,利用木瓜蛋白酶和风味蛋白酶复合酶对豆乳进行酶解处理并混入Ca CO3以提高豆乳粉的钙融合性。在单因素试验基础上,采用响应面优化分析法对限制性酶解—钙融合制备高钙豆乳粉工艺进行优化,确定最优限制性酶解—钙融合工艺参数为酶解时间1.56 h、酶添加量1.59%、均质压力29.18MPa、均质时间9.55 min,此条件下蛋白质分散指数为80.02%、可溶性钙结合量为1.85 mg/g。

Based on the preparation technologT of soybean milk powder by wet processing, a technology of papain and flavor protease enzyme hydrolysis treatment with the calcium fusion was adopted to improve the calcium content of soybean milk powder. On the basis of sin-gle factor experiment, technological parameters for preparation of soybean milk powder with higher calcium content were determined by re-sponse surface methodology to optimize the combination parameters of restriction enzyme-calcium fusion as follows： enzymatic hydrolyzed at enzyme dosage 1.59% , for 1.56 h, then 29. 18 MPa homogeneous pressure treated for 9.55 times. Under this optimal processing condition, the protein dispersibility index and amount of soluble bound calcium reached 80. 02% and 1.85 mg/g respectively.