大豆活性肽酶解工艺的研究

Study on the Technology of Enzymatic Hydrolysis of Active Soybean Peptide

采用物理方法与酶解技术相结合水解大豆分离蛋白制备大豆肽。确定了大豆肽的制备工艺参数,即:温度为55℃,pH为8.5,底物浓度为3％,酶与底物比为6％,水解时间为1.0h,此条件下水解度(DH)为92.27％,并分析了各工艺参数对水解效果的影响;微波处理能提高水解度(DH)和氮溶指数(NSI)5％以上。

Soybean protein isolate was produced into soybean peptide based on physical methods and enzymatic hydrolysis technology. Hydrolysis process parameters of soybean peptide were determined and their effects on hydrolysis were analyzed. The results showed that when it is 55℃, pH value is 8.5, substrate concentration is 3%, enzyme concentration is 6% and hydrolysis time is 1.0 h, the degree of hydrolysis can reach 92.27%. This follows that microwave can increase the degree of hydrolysis by 5% compared with other pretreatments