CAJ | 학술논문

采用不同来源的7种蛋白酶对大豆蛋白进行酶解，利用SDS-PAGE和水解度研究酶解去除P34的效果，通过Western Blot法测定酶解后大豆致敏蛋白P34免疫活性的变化。结果表明，经不同来源的蛋白酶处理后，大豆蛋白中致敏蛋白P34的含量都有不同程度降低，风味蛋白酶和碱性蛋白酶对P34的作用效果最强，可将P34完全去除。在最优的酶解条件下，两种大豆蛋白酶解物溶解性、保水性、乳化性、乳化稳定性和起泡性明显提高，而粘性、吸油性和泡沫稳定性降低。
채용불동래원적7충단백매대대두단백진행매해，이용SDS-PAGE화수해도연구매해거제P34적효과，통과Western Blot법측정매해후대두치민단백P34면역활성적변화。결과표명，경불동래원적단백매처리후，대두단백중치민단백P34적함량도유불동정도강저，풍미단백매화감성단백매대P34적작용효과최강，가장P34완전거제。재최우적매해조건하，량충대두단백매해물용해성、보수성、유화성、유화은정성화기포성명현제고，이점성、흡유성화포말은정성강저。
Soybean protein was hydrolyzed with seven different kinds of proteases, respectively. The elimination effect of soy protein P34 was analyzed by determination of SDS-PAGE and hydrolysis degree, and the immune activity of P34 before and after hydrolysis was determined by Western Blot. The results showed that the P34 content in soybean degraded to varying degrees after hydrolyzed with different proteases and the flavor and alkaline proteases were two most effective proteases that could completely eliminate P34. Under optimal conditions, the solubility, water-retaining property, emulsification, emulsion stability and foaming ability of enzymatic hydrolysis product which hydrolyzed with flavors or alkaline protease increased significantly, whereas the viscosity, oil absorbency and foam stability of it reduced.