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风味蛋白酶酶解大豆分离蛋白及对其功能特性影响研究
Enzymolysis of soybean protein isolate with flavor protease and impact on its functional characteristics
  
DOI：
中文关键词:  风味蛋白酶  大豆分离蛋白  功能特性
英文关键词:flavor protease  soybean protein isolate  functional characteristics
基金项目:
Author NameAffiliation
TIAN Jie  
CHAI Shasha  
HU Chuanrong,etc  
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中文摘要:
      采用风味蛋白酶对大豆分离蛋白进行酶解，研究了pH、酶解温度、加酶量及酶解时间对酶解反应的影响，并且研究了酶解反应对酶解大豆分离蛋白功能特性的影响。结果表明：最佳酶解条件为pH 6.5，酶解温度50℃，加酶量0.7%，酶解时间3 h，在此条件下水解度为17.42%；随着酶解反应的进行酶解大豆分离蛋白的溶解度和体外消化率升高，黏度和乳化性降低，保水性和乳化稳定性先增大后减小。
英文摘要:
      Soybean protein isolate was enzymolyzed by flavor protease, the effects of pH, enzymolysis temperature, enzyme dosage and enzymolysis time on the enzymatic reaction were researched, and the influence of enzymatic reaction on the functional characteristics of soybean protein isolate hydrolysate was studied. The results showed that the optimal enzymolysis conditions were obtained as follows: pH 65, enzymolysis temperature 50℃, enzyme dosage 0.7% and enzymolysis time 3 h, and the degree of hydrolysis was 17.42% under these conditions; with enzymatic reaction continuing, the solubility and digestibility in vitro of soybean protein isolate hydrolysate increased, the viscosity and emulsifying ability decreased, and the water retention and emulsion stability first rised then reduced.
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