酶改性大豆分离蛋白在高蛋白奶中的应用研究

Study on Functional Properties of Enzymatically Modified SPI

本文研究了大豆分离蛋白经Alcalase碱性内切蛋白酶轻度酶改性后(DH 4.5%～8.2%)功能特性的变化规律。结果表明,改性大豆分离蛋白的持水能力、溶解度以及乳化活力指数均随着水解度的增加而增加,泡沫稳定性、粘度随着水解度的增加而降低,起泡能力则随着水解度的增加先增大而后降低。此外,改性后的大豆蛋白应用于高蛋白奶中可获得高稳定的乳浊液体系。

The functional properties of enzymatically modified SPI with Alcalase were studied in this paper. It was found thatthe capability of holding water, solubility and EAI was enhanced respectively with the increase of the degree of hydrolysis.Thenthe stability of foam and the viscosity were first enhanced and then receded with the enhance of the degree of hydrolysis (4.5%～8.2%) for the modified SPI. It had a good application result for students' milk.