食品科学
食品科學
식품과학
FOOD SCIENCE
2000年
12期
90-93
,共4页
李书国%陈辉%庄玉婷%杜近民
李書國%陳輝%莊玉婷%杜近民
리서국%진휘%장옥정%두근민
制法%大豆功能性低聚肽%酶水解%脱苦%脱盐
製法%大豆功能性低聚肽%酶水解%脫苦%脫鹽
제법%대두공능성저취태%매수해%탈고%탈염
Preparation Soybean oligopeptides Enzymatic hydrolysis Dehitter Desalt
本文系统地研究了用蛋白酶和AS.1398中性蛋白酶对大豆蛋白进行水解而制成功能性低聚肽的加工工艺.详细地介绍了主要的工艺步骤,包括大豆蛋白溶液的预处理、大豆蛋白的酶水解、水解物的脱苦和脱盐等.重点讨论了通过大豆蛋白水解作用生产功能性低聚肽时,影响其生产的各种因素如基质的浓度、酶的剂量、反应温度及时间.PH值等.在最佳条件下,大豆蛋白的水解程度可达到35%.大豆低聚肽链会有2-4氨基酸.
本文繫統地研究瞭用蛋白酶和AS.1398中性蛋白酶對大豆蛋白進行水解而製成功能性低聚肽的加工工藝.詳細地介紹瞭主要的工藝步驟,包括大豆蛋白溶液的預處理、大豆蛋白的酶水解、水解物的脫苦和脫鹽等.重點討論瞭通過大豆蛋白水解作用生產功能性低聚肽時,影響其生產的各種因素如基質的濃度、酶的劑量、反應溫度及時間.PH值等.在最佳條件下,大豆蛋白的水解程度可達到35%.大豆低聚肽鏈會有2-4氨基痠.
본문계통지연구료용단백매화AS.1398중성단백매대대두단백진행수해이제성공능성저취태적가공공예.상세지개소료주요적공예보취,포괄대두단백용액적예처리、대두단백적매수해、수해물적탈고화탈염등.중점토론료통과대두단백수해작용생산공능성저취태시,영향기생산적각충인소여기질적농도、매적제량、반응온도급시간.PH치등.재최가조건하,대두단백적수해정도가체도35%.대두저취태련회유2-4안기산.
In this article the processing technology of functional oligopeptides made by hydrolysis of soybean protein with trypsin and AS.1398 neutral proteases is systematically studied.The principal steps including pre-treatment of soybean protein solution,enzymatic hydrolysis of soybean protein,debittering and desalting of hydrolysates ect,are introduced in detail.The factors such as substrate concentration,enzyme dosage,reaction temperature and time,pH,which influence on the production of functional oligopeptides by hydrolysis of soybean protein,are discussed in emphasis.The degree of hydrolysis(DH)of soybean protein can be up to 35% at tbe optimum conditions.Soybean oligopeptides chain contain 2～4 amino acids.
