摘要
采用木瓜蛋白酶对大豆分离蛋白进行了酶法改性试验。试验表明,酶法水解能显著提高大豆分离蛋白的溶解性。酶解的最佳条件是,pH7.0、温度55℃、底物浓度3％、酶的浓度12000u/g大豆分离蛋白。在此条件下酶解3h,大豆分离蛋白的水解度(DH)超过25％。即使在大豆蛋白的等电点,大豆分离蛋白酶解液仍然有较好的溶解性。
Modification of soybean protein isolate with papain is studied. The results show that enzymatic hydrolysis improves solubility of soybean protein isolate obviously. The optimum conditions of enzymatic hydrolysis are pH: 7.0, hydrolysing temperature: 55, enzyme concentration: 12000u/g,concentration of substrate:3% ,after being reacted 3h the degree of hydrolysis of soybean protein isolate can go up to 25% . Even at the isoelectric point of soybean protein, its enzymatic hydrolysis solution also gets good solubility .
出处
《食品工业》
北大核心
2002年第5期35-37,共3页
The Food Industry
