摘要
以部分纯化的生姜蛋白酶为酶源,对该酶在水解大豆分离蛋白的最佳条件等方面进行了较为详细的探讨。研究结果表明,生姜蛋白酶水解大豆分离蛋白的最佳条件为:温度60℃、酶加量2.0%、pH值6.0、水解5h,此时其水解度可达7.5%。经酶解处理后的大豆分离蛋白饮料,其离心沉淀率降低,稳定性增大。
The optimum hydrolysis condition of isolated soy protein (ISP)by partially purified ginger proteases was studied. It is found that temperature at 60 ℃, 2.0% ginger proteases content, pH value at 6.0 and active time at 5 h are the optimum condition of the hydrolysis on ISP with ginger proteases. The degree of hydrolysis(DH) can reach 7.5%. The centrifugal precipitation rate of ISP drink decreases remarkably after treated with ginger protease.Also, its stability is improved.
出处
《天津农学院学报》
CAS
2003年第3期26-29,共4页
Journal of Tianjin Agricultural University
关键词
生姜蛋白酶
水解
大豆分离蛋白
ginger proteases
hydrolyze
isolated soy protein
