摘要
研究了酶法从全脂大豆中同时制各大豆油和大豆水解蛋白的工艺，水提过程的最佳工艺条件为固液比１：１０，温度４４℃，ｐＨ７．７０和提取时间３６ｍｉｎ。含油大豆蛋白进行两次有控制的酶解，得到等电点可溶大豆水解蛋白（ＩＳＳＰＨ）和稳定性低的乳化油。确定了转相法破乳的工艺条件，从乳化油分离得到纯度较高的大豆油。水解蛋白和油的得率分别达到７４％和６６％。探讨了等电点或可溶大豆水解蛋白的功能性质及其在食品中的应用。
Enzymatic process of simultaneously preparing soy oil and soy protein hydrolysate from full fat soy bean Consisted of three parts:aqueous extraction,enzymatic hydrolysis and emulsion breaking. From Response Surface Analysis(RSA)the optimum conditions of aqueous extraction were obtained,that is,ratio of solid to liguid,1 :10;temperature,44℃;pH,7.70;extracting duration,36min. Oil-containing soy protein obtained from aqueous extraction was enzymatically hydrolyzed twice with neutral microbial protease,then isoelectric soluble soy protein hydrolysate(ISSPH)and emusified oil with low stability were obtained.Some suitable conditions of breaking emulsion by using phase inversion technique were determined from Differential Scanning Calorimetry (DSC)and Tansmission Electron Microscope(TEM),and then pure soyoil was prepared under certain conditions,the yield of soy profein hydrolysate was 74% and that of oil was 66%. Some functional properties of the ISSPH and their application to food were investigated in this study.
关键词
大豆
大豆油
酶解
大豆水解蛋白
Soy bean
Isoelectric soluble soy protein hydrolysate
Soy oil
Enzymatic hydrolvsis
