摘要
本文研究了蛋白酶和果胶酶在酶法豆乳工艺中的作用机制。采用这两种酶处理大豆不溶性残渣的结果表明,蛋白酶的作用主要是将不溶性的蛋白质转变成可溶性的组分,而果胶酶能部分地降解大豆组织的细胞壁,从而起到增溶大豆不溶性残渣的作用。蛋白酶和果肢酶具有协同作用的效果。酶法豆乳工艺包括了先用蛋白酶后用果胶酶处理的步骤,与传统工艺相比,新工艺显著地提高了原料的利用率和改进了豆乳粉的质量。
This paper studied the reaction mechanism of proteolytic and pectic enzymes in soymilk processing technology, The results of treating insoluble soybean residue with two enzymes show that the proteolytic and pectic enzymes cau transfer the insoluble proteins into the soluble components and decompose the cell wall of the soybean tissue respectively, thus, solublize the insoluble soybean residue, The two enzymes have been shown as havinga synergistic effect, The enzymatic processing technology of soymilk includes the consecutive treatments with the proteolytic and pectic enzymes, Comparing with the traditional processing technology, the new one can increase the utilization of the raw material and improve the quality of final product.
关键词
豆乳粉
酶法工艺
蛋白酶
果胶酶
Enzymatic processing technology of soymilk
Proteolytic enzyme Pectic enzyme
