CAJ | 학술논문

采用响应面优化中性蛋白酶酶解大豆分离蛋白工艺条件，确定了最佳水解条件为加酶量6％、水解时间6 h、底物浓度3．7％、温度42℃、pH 7．0，得到水解度为7．74％。酶解得到水解度为3．1％、4．4％、5．2％、6．2％、7．4％的五种样品，并采用 SDS －聚丙烯酰胺凝胶电泳来分析其分子量的变化规律。在小麦粉中分别添加2％的大豆分离蛋白和酶解样品，通过粉质仪和拉伸仪研究其对面团流变学特性的影响。结果表明，大豆分离蛋白酶解后产生两条新的肽段，其分子量约为30．5 ku 和26．4 ku；添加大豆分离蛋白的面团吸水率、稳定时间、面团拉伸能量、拉伸阻力、拉伸比例均有所增大；而添加酶解样品则均有所降低，并随着水解度的增加其对面团流变特性的破坏越严重。
채용향응면우화중성단백매매해대두분리단백공예조건，학정료최가수해조건위가매량6％、수해시간6 h、저물농도3．7％、온도42℃、pH 7．0，득도수해도위7．74％。매해득도수해도위3．1％、4．4％、5．2％、6．2％、7．4％적오충양품，병채용 SDS －취병희선알응효전영래분석기분자량적변화규률。재소맥분중분별첨가2％적대두분리단백화매해양품，통과분질의화랍신의연구기대면단류변학특성적영향。결과표명，대두분리단백매해후산생량조신적태단，기분자량약위30．5 ku 화26．4 ku；첨가대두분리단백적면단흡수솔、은정시간、면단랍신능량、랍신조력、랍신비례균유소증대；이첨가매해양품칙균유소강저，병수착수해도적증가기대면단류변특성적파배월엄중。
The processing conditions of soy protein isolate with neutral protease were optimized by re-sponse surface,which were:enzyme dosage 6%,hydrolysis time 6 h,substrate concentration 3.7%, temperature 42 ℃ and pH 7.0.The degree of hydrolysis was 7.74%.Five samples with different degree of hydrolysis,3.1%,4.4%,5.2%,6.2% and 7.4%,were prepared.Their variations of molecular weights were analyzed by SDS -PAGE.2% of soy protein isolate or the hydrolysate samples were added into wheat flour,and the influences of the additions on dough rheological properties were investigated by Brabender farinograph and extensograph.Results showed that two new peptide fragments emerged after enzymatic hydrolysis of soy protein isolate with molecular weight about 30.5 ku and 26.4 ku;the water absorption of dough,stability,tensile energy,resistance to extension and stretching ratio were all in-creased when adding soybean protein isolate;when adding the hydrolysates,they were all decreased,and the dough rheology property got worse and worse with the increase of hydrolysis degree.