CAJ | 학술논문

为改善大豆分离蛋白的功能性，使其更好的应用于食品领域，本研究利用Alcalase碱性蛋白酶对大豆分离蛋白进行限制性酶解。用Alcalase酶在酶活2000 U/g ，温度60℃，pH为8．0的条件下，酶解1h ，得水解为4．97％的产物。电泳分析结果表明：酶解后，α亚基、α’亚基和β亚基均发生水解。比较水解产物与未水解产品的功能性变化，结果发现：经酶解后大豆分离蛋白的溶解性有很大程度的提高，保水率和吸油率降低，乳化活性稍有提高。
위개선대두분리단백적공능성，사기경호적응용우식품영역，본연구이용Alcalase감성단백매대대두분리단백진행한제성매해。용Alcalase매재매활2000 U/g ，온도60℃，pH위8．0적조건하，매해1h ，득수해위4．97％적산물。전영분석결과표명：매해후，α아기、α’아기화β아기균발생수해。비교수해산물여미수해산품적공능성변화，결과발현：경매해후대두분리단백적용해성유흔대정도적제고，보수솔화흡유솔강저，유화활성초유제고。
To improve the functional proerties of soy protein isolate ,and extend the application of soy pro-tein isolate (SPI) in food industry ,Alcalase was chosen as hydrolase to hydrolysis SPI .The correspond-ing hydrolysis parameter of Alcalase was that enzyme addition 2000 U/g ,temperature 60℃ ,and pH 8 .0 hydrolysis time 1 h .The hydrolysis degree (DH) of SPI was 4 .97% after the hydrolysis of Alcalase .The analyses of SDS-PAGE indicated that the subunit of α,α’ and β were hydrolyzed after Alcalase .The functional proerties of natural SPI and modified SPI were studied .After hydrolysis of Alcalase ,the solu-bility was increased distinctly .The water-holding capacity and oil absorption were decreased .The emul-sification activity was increase slightly .