摘要
以大豆蛋白粉和碱性2709蛋白酶为原料,研究超声功率以及有无超声作用下水解温度、pH、底物浓度、加酶量对大豆蛋白水解度及水解度提高百分率的影响。结果表明,超声作用效果与超声功率有关,40kHz、128W的超声对大豆蛋白酶解产生大豆肽具有明显的促进作用;与没有超声作用的大豆蛋白酶解相比,超声作用没有改变DH与水解温度、pH、底物浓度、加酶量之间关系曲线的变化趋势,没有改变酶反应的最适温度和最适pH,两者均为温度55℃,pH10.5,但使DH明显提高。
Soybean protein powder and alkaline 2709 protease were taken as raw materials, and the effects of ultrasonic power, temperature, pH, substrate concentration and enzyme dosage on soybean protein hydrolysis degree(DH) and DH increment percentage were studied with and without ultrasound in this paper. The results indicated that efficiency of ultrasound depended on its power. The ultrasound of 40kHz, 128W enhanced remarkably the enzymatic hydrolysis of soybean protein. Compared with those under no ultrasonic, the curve trend of relation between DH and temperature, pH, substrate concentration or enzyme dosage was not changed by ultrasound, and the optimal temperature, pH also kept the same, which was 55℃, pH10.5 respectively, however, the DH increased evidently with ultrasound.
出处
《食品科技》
CAS
北大核心
2005年第3期27-30,共4页
Food Science and Technology
关键词
超声
大豆蛋白
酶解
ultrasound
soybean protein
enzymatic hydrolysis
