大豆蛋白酶解制寡肽过程中褐变的抑制

Browning inhibition in oligopeptides produced from the hydrolysis of soybean protein by proteases

通过添加不同美拉德反应抑制剂,研究了进行大豆蛋白酶水解制备寡肽反应中美拉德褐变抑制的规律。研究表明,在水解条件下,抑制剂(包括氧化剂和还原剂)能有效抑制美拉德反应在大豆蛋白水解过程中的发生,减少色素物质生成,且不影响大豆蛋白的降解率和水解液的水解度。其中H2O2的抑制效果最好。

In this paper, the inhibiting browning stain of maillard reaction were studied by of adding different browning inhibitors in making oligopeptides from the hydrolysis of soybean protein by protease. It is found that browning inhibitors (including the oxidizing agents and the reducing agents) can effectively control the maillard reaction and abate the pigment produced in the hydrolysis of soybean protein. Moreover, the degradation of soybean protein and the preparation of soybean protein oligopeptides were unchangeable. The H2O2 was the best agent to inhibit the muillard reaction.