高水解度大豆肽的制备

Preparation of high-DH soy protein peptides

比较了五种蛋白酶对大豆蛋白质的水解能力,并从中选出了两个对大豆蛋白具有较强水解能力且价格相对便宜的酶:Alcalase和AS1.398。通过正交实验确定了二者的最适度应条件,Alcalase最适条件为:温度55℃,pH8.5,底物/酶量比为80(g/mL),4h后水解度可达20.42％;AS1.398酶的最佳条件:温度40℃,pH7.0,CaCl_20.001％,底物/酶量比为40(g/g),4h后水解度可达25.49％。

The ability of five proteinases to hydrolyze soy protein was compared under the same E/S ratio, and the most effective and economical ones were Alcaiase and AS1.398. Through orthogonal experiments, optimal reaction conditions of the two proteinases were determined. For Alcaiase: temperature 55℃, pH 8.5, substrate/enzyme ratio 80 (g/mL), and for AS1.398: temperature 40℃, pH 7.0, CaCI20.001%, substrate/enzyme ratio 40 (g/g). Under the above conditions, after 4 hours, the DH of soy protein hydrolysates attained 20.42% and 25.49%, respectively.