CAJ | 학술논문

用碱性蛋白酶酶解牡丹籽蛋白，研究了不同酶解程度牡丹籽蛋白的功能特性，并与大豆分离蛋白( SPI)进行比较。结果表明：随着牡丹籽蛋白水解度的升高，其溶解性呈上升的趋势，当牡丹籽蛋白水解度大于27.43%时，其溶解性大于SPI的溶解性；保水性随着牡丹籽蛋白水解度的升高，先升高后降低，后趋于平缓，当牡丹籽蛋白水解度大于19.96%时，其保水性大于SPI的；牡丹籽蛋白水解度在0~30.11%的范围内，其乳化性及乳化稳定性均大于SPI的。
용감성단백매매해모단자단백，연구료불동매해정도모단자단백적공능특성，병여대두분리단백( SPI)진행비교。결과표명：수착모단자단백수해도적승고，기용해성정상승적추세，당모단자단백수해도대우27.43%시，기용해성대우SPI적용해성；보수성수착모단자단백수해도적승고，선승고후강저，후추우평완，당모단자단백수해도대우19.96%시，기보수성대우SPI적；모단자단백수해도재0~30.11%적범위내，기유화성급유화은정성균대우SPI적。
The functional characteristics of peony seed protein with different hydrolysis degrees prepared by Alcalase enzymolysis was studied and compared with soybean protein isolate( SPI) . The results indica-ted that with the hydrolysis degree increasing, the solubility of peony seed protein improved gradually. When the hydrolysis degree was higher than 27 . 43%, the solubility of peony seed protein was better than that of SPI. With the hydrolysis degree increasing, the water retention of peony seed protein increased first and then decreased, tended to be gentle finally. When the hydrolysis degree was higher than 19. 96%, the water retention of peony seed protein was better than that of SPI. When the hydrolysis degree was in the range of 0-30 . 11%, the emulsification and emulsion stability of peony seed protein were better than those of SPI.