摘要
本课题选用微生物蛋白酶对大豆分离蛋白进行水解改性,在温度45℃、pH6.5～7.0、酶浓度20×10^(-3)(40000I.U)g/g 底物、固液比1∶10的条件下水解1.5小时,乳化度可以从64%增加到92%,乳化稳定度从42.8%增加到88.3%,溶解度从51%增加到近100%,扩大了大豆蛋白的使用范围。
The proteolytic enzyme modification of soy protein isolate was carried out under the opti-mum reaction conditions as follows.Temperature was 45℃,pH 6.5～7.0,enzyme concentration 20×10^(-3)g/g soy protein(activity of 40000IU),the ratio of solid to liquid 1:10,reaction time 1-5 hrs.Theemulsion capacity increased from 64% to 92%,emulsion stability from 42.8% to 88.3%,protein solu-bility from 51% to about 100%.The improvement will widen the utilization range of soy protein.
出处
《中国粮油学报》
EI
CAS
CSCD
1992年第3期39-43,共5页
Journal of the Chinese Cereals and Oils Association
关键词
蛋白酶
水解
乳化性能
大豆蛋白
proteolytic enzyme
hydrolysis
emulsion
solubility
