摘要
研究微波辐照、加热处理、高速剪切三种预处理方式对大豆分离蛋白酶修饰产物水解程度的影响。以水解度、溶解性为指标进行综合评价,揭示水解度与溶解性的关系。结果显示,与空白对照相比较,三种预处理方式均能提高酶修饰产物的水解度和溶解性,溶解性随水解度的增加而增加。在底物浓度10%,温度50℃,酶添加量0·50%条件下,水解度分别提高了2·43倍、2·87倍和3·19倍,蛋白粉溶解性提高了1·65倍、1·76倍、2·23倍。其中,高速剪切预处理对大豆分离蛋白酶修饰水解度和溶解性增加尤为显著。与传统酶修饰方法相比,本实验将酶修饰时间由4·5h缩减至2·0h,提高了反应效率。
With the aim to determine the effect of microwave irradiation,heating and high-speed shearing on soy protein isolate,which have undergone protease hydrolysis.The degree of hydrolysis and solubility were evaluated to reveal the connection between them.Results showed that the solubility of soy protein isolate was improved with the degree of hydrolysis enhancement,which was increased by pretreatments.Hydrolysates were prepared at 50℃,depending on the concentration of flavourzyme at 0.5% and the protein concentration in solution at 10%.It demonstrated that the degree of hydrolysis and solubility increased most significantly by high-speed-assisted hydrolysis.Degree of hydrolysis and solubility were increased by 2.43,2.87,3.19 and 1.65,1.76,2.23 times compared with the native protein respectively.Compared with the single hydrolysis reactions,the hydrolysis time by high-speed shearing-assisted technology was shortened from 4.5h to 2.0h.It can be concluded that high-speed shearing can be used as an efficient method to improve the degree of hydrolysis and the DH and solubility of soy protein isolate.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期156-159,共4页
Science and Technology of Food Industry
基金
教育部博士点基金(20070224001)
黑龙江省自然科学重点基金项目(ZD200902)
关键词
大豆分离蛋白
水解度
微波辐照
加热处理
高速剪切
soy protein isolate
degree of hydrolysis
microwave irradiation
heating treatment
high-speed shearing
