摘要
木瓜蛋白酶对大豆分离蛋白的酶解结果表明：木瓜蛋白酶的反应动力学参数km值为0．34％，酶的最适反应pH值为7．5，在pH9．0的碱性条件下有较好的适应性。酶的最大反应温度为60℃，在此温度条件下，温浴180min仍然保持70％的酶活。2．0％－2．5％的大豆分离蛋白溶液经木瓜蛋白酶水解后，丝氨酸、苏氨酸、脯氨酸、组氨酸、蛋氨酸等游离氨基酸含量明显增加，大豆多肽每100m提高92－94mg，等电点分布范围变宽，由原来大豆分离蛋白的pH3．1～4．3变为pH3．1～5．5。
The hydrolysis on isolated soybean protein with papain show that the km value of papain with isolated soybean protein as substrate was 3.4%. The optimum temperature and pH value was 60℃ and pH7.5.papain was adaptable to conditions of 60℃ and pH9.0. Peptide were released with increment of 92～94mg'100mlwhile the Solution of isolated soybean protein with 2.0～2.5% was hydrolyzed by papain. And the isoelectric points of the peptides were ranged from pH3.1 to pH5.5.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第1期22-25,共4页
Food Science
