内切酶与端肽酶协同水解大豆蛋白的研究

Study on hydrolysis of soybean protein with an exopeptidase and an ensoprotease

大豆蛋白酶解常常会产生苦味,端肽酶可有效水解苦味肽,但它们对于完整的蛋白大分子几乎没有作用,因此必须与内切酶联合使用或在其后使用。研究了内切酶枯草杆菌碱性蛋白酶(Alcalase 2.4L)与端肽酶黑曲霉酸性蛋白酶(3000U/g)协同水解大豆蛋白制备寡肽的可行性,结果表明:采用端肽酶黑曲霉酸性蛋白酶与内切酶枯草杆菌碱性蛋白酶协同作用水解大豆蛋白,不但水解液的苦味值显著下降,而且大豆蛋白降解率和水解液水解度显著提高。

Enzymatic hydrolysis of soybean protein frequently results in bitter taste. Exopeptidase can be used successfully to debiter protein hydrolyzates, but they do a few for integrated big protein molecules, so an Exopeptidase must be used with an exopeptidase together or after it. In this paper, the feasibility of making oligopeptides from the synergetic hydrolysis of soybean protein by Bacillus subtilis alkaline protease (2.4AU/g) which a ensoprotease and Aspergillus niger acidic protease (3000U/g) which a exopeptidase has been studied. Results indicated that the cooperation of Aspergillus niger acidic protease with Bacillus alkaline protease not only clearly decreases the bitter taste in soybean protein hydrolyzate, but also clearly favors the degradation of soybean protein and the preparation of soybean protein oligopeptides.