摘要
目的研究提高大豆蛋白质水解度的方法。方法比较加热、超声波、酸、碱处理对大豆蛋白质水解的影响,探讨大豆蛋白质酶解前处理的可行性。结果经加热、超声波、酸、碱处理,大豆分离蛋白质的水解度都有所增加,经加热和超声波处理的水解度增加尤为明显,比不经前处理酶解的水解度提高7%～8%。结论酶解前处理合理可行。
Objective To study the method of raised degree of hydrolysis of soybean protein. Methods Through comparing the influences of heating, ultrasonic treatment, acid treatment or alkali treatment on the isolated soybean protein, the feasibility on the pretreatment of soybean protein was discussed. Results With the processing of heating, ultrasonic treatment, acid treatment or alkali treatment, the degree of hydrolysis of soybean protein raised, especially through heating and ultrasonic treatment, it obviously increased by 7%- 8% compared with those without pretreatment. Condusion The pretreatment methods of soybean proteolysis are reasonable and feasible.
出处
《食品与药品》
CAS
2007年第03A期27-29,共3页
Food and Drug
关键词
大豆蛋白质
酶解
前处理
水解度
soybean protein
enzymolysis
pretreatment
degree of hydrolysis
