摘要
利用不同蛋白酶酶解豆粕蛋白,根据蛋白溶出率和游离氨基氮含量选择最佳用酶为碱性蛋白酶。分析了酶解时间、酶/底物比、底物浓度对豆粕蛋白酶解的影响。在单因素实验基础上,采用Design-Expert7.0响应面分析法对三因素各水平进行优化。确定酶解最佳工艺条件为:碱性蛋白酶酶解时间4h、酶/底物比6900u/g、底物浓度6%,此时蛋白溶出率最高为74.38%。利用荧光探针法,确定了Flavorzyme风味蛋白酶酶解制备低苦味肽的最佳条件为酶解时间6h,酶/底物比80u/g。
Different proteases were used to hydrolyze soybean meal protein, according to protein dissolution ratio and free amino nitrogen content,alkaline protease was selected as the most appropriate enzyme.The hydrolysis time,enzyme/substrate ratio and substrate concentration were analyzed on the effects of soybean meal protein hydrolysis.On the basis of single factor experiment,Design-Expert7.0 response surface analysis was then used to optimize the levels of the three factors. The optimum hydrolyzing time, enzyme/substrate ratio and substrate concentration were 4h, 6900u/g and 6%, respectively for alkaline protease, and the protein dissolution ratio reached 74.38%.The reaction time and enzyme/substrate ratio of Flavorzyme hydrolysis to prepare low-bitter peptide through the fluorescent probes analysis were 6h and 80u/g respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期193-197,共5页
Science and Technology of Food Industry
基金
江苏省科技支撑计划(BE2008374)
教育部基础研究(SKLF-TS-200813)资助课题
关键词
豆粕蛋白
双酶酶解
响应面分析
肤
低苦味
soybean meal protein
two different proteases hydrolysis
response surface analysis
peptide
low bitterness
