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| 碱性蛋白酶和木瓜蛋白酶对热变性大豆分离蛋白的酶解研究 |
| Hydrolysis of heat-denaturized soy protein isolate with Alcalase or Papain |
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| DOI： |
| 中文关键词: 大豆分离蛋白 木瓜蛋白酶 碱性蛋白酶 酶解 |
| 英文关键词:soy protein isolate Papain Alcalase enzymolysis |
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| 中文摘要: |
| 采用碱性蛋白酶和木瓜蛋白酶对热变性大豆分离蛋白进行酶解，研究两种蛋白酶酶解温度对大豆分离蛋白酶解效果的影响。结果表明：碱性蛋白酶在60℃时比在70℃时对大豆分离蛋白的酶解更彻底，得到的相对分子质量小的肽段更多，大豆分离蛋白的水解度较高（14.73%）；酶解温度对木瓜蛋白酶酶解大豆分离蛋白的效果影响不明显；与木瓜蛋白酶相比,碱性蛋白酶酶解大豆分离蛋白可以得到更多的小分子肽段。 |
| 英文摘要: |
| The heat-denaturized soy protein isolate was hydrolyzed by Alcalase and Papain respectively, and the effects of enzymolysis temperatures of two kinds of proteases on the enzymolysis result of soy protein isolate were investigated. The results showed that the enzymolysis of soy protein isolate with Alcalase at 60℃ was deeper than that at 70℃, more low relative molecular weight peptides were obtained and the degree of hydrolysis of soy protein isolate was 1473%; while temperature had little effect on the hydrolysis of soy protein isolate with Papain; more small peptides could be obtained by the hydrolysis of soy protein isolate with Alcalase than that with Papain. |
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