摘要
制取低成本、高蛋白含量的大豆浓缩蛋白时,乙醇产生变性作用,从而降低了大豆浓缩蛋白的功能特性,因此本研究采用木瓜蛋白酶对醇法大豆浓缩蛋白进行改性。通过对酶浓度、底物浓度、改性时间与改性温度的单因素实验,针对乳化性进行研究,然后进行正交试验,最终得出木瓜蛋白酶提高醇法大豆浓缩蛋白乳化性最佳工艺条件:酶用量(E/S)为3%、底物浓度为(W/V)8%、改性时间为2h、改性温度为50℃,改性中pH值为6.0,可提高乳化能力3.8倍,乳化稳定性3.9倍。
Since the result of alcohol damaging protem structure while producing soy protein concentrate （SPC） with low cost and high protein, the proposal of this research was intem to improve functionalities of alcohol leaching soy protein concentrate by enzymes. Based on emulsifibility, the single factors which were concentrate of enzymes and substrate, duration and temperature were tested first. Then orthogonal design was done in the premium range. The results are listed as follows： the optimum concentrate of papaln is 3%, concentration of substrate is 8%, duration is 2h and temperature is 50℃. Emulsifying ability is 3.8 times as before modified. Emulsion stability is 3.9 times as before modified.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期505-508,共4页
Food Science
