摘要
木瓜凝乳酶和木瓜蛋白酶具有促进大豆蛋白形成凝乳的作用,同时它们也是巯基蛋白酶.半胱氨酸可以激活这两种酶,而且还可以改善大豆蛋白的凝胶性.研究了半胱氨酸对酶促大豆蛋白凝胶的影响,对比了加有不同比例半胱氨酸和不加半胱氨酸体系形成凝乳过程的差异.结果表明,在木瓜凝乳酶大豆蛋白体系中,半胱氨酸对凝胶形成的辅助作用主要依靠稳定体系中的木瓜凝乳酶活力;而在木瓜蛋白酶大豆蛋白凝乳体系中,半胱氨酸不仅可以稳定体系中的酶活力,还可以和木瓜蛋白酶水解出的肽链发生作用,提高它们形成凝胶的能力.
Papain and chymopapain can coagulate soybean protein isolate（SPI）, both of them are cysteine proteinases. cysteine can activate the two proteinases and improve the gelling property of SPI. The effect of cysteine on SPI gelation induced by papain and chymopapain was studied. The difference of the gelling procedure between the SPI system without cysteine and the SPI system with different ratio of cysteine was analyzed. The result showed that cysteine could improve the gelling in the chymopapain-SPI system because it could keep chymopapain stable; Cysteine could improve the gelling in the papain-SIP system because it could keep papain stable and interact with peptides hydrolyzed from soybean protein.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第4期13-17,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(20206011)
江苏省自然科学基金项目(BK200269)
