热处理对大豆蛋白水解度的影响

Effect of Heat Treatment on Hydrolysis Degree of Soybean Protein

以大豆分离蛋白为原料,配制成5％大豆分离蛋白溶液,使用碱性内切酶2.709对其进行酶法水解。研究了不同热处理温度、时间对大豆蛋白酶解液水解度的影响,实验结果表明,大豆分离蛋白经90℃、15min热处理,其水解度可达到20％以上。

The effect of heat treatment on the hydrolysis of soybean protein at different temperature for different time periods was studied with alcalase as an example and 5 % soybean protein isolate solution as the substrate. The results show that the hydrolysis degree of soybean protein isolate can reach 20% after it is heated at 90℃ for 15 min.