摘要
采用 pH－ stat法在 pH8.0， T=50℃条件下，以 Alcalase酶对大豆分离蛋白进行有限水解处理，探讨了酶与底物摩尔浓度比 [E]/[S]和反应时间 t对产物水解度及溶解性的影响；研究了相应的有限水解（ x<6.0）过程的动力学特征。实验结果显示，控制主要影响因素为 [E]/[S]<0.4％， pH8.0和 T=50℃条件下，在 25min内可使产物的水解度 x达到约 6.0％，并且产物在酸性 pH范围的溶解性明显改善。对实验结果的分析显示，水解过程中底物与酶之间的相互作用引起酶的抑制和失活。在此基础上推导出底物存在临界浓度，在实验条件下，其值为 96.77mg/ml。
The enzymatic limited hydrolysis (x<6.0) of soy protein isolate (SPI) was carried out with the pH－ stat method under pH8.0,T=50℃ .The effects of the main parameters including[E]/[S]in mole ratio and reaction time t on the degree of hydrolysis (x) and the solubility were investigated.The results showed that x could be regulated to below 6.0％ with the mentioned factors[E]/[S]=0.4％ ,T=50℃ and pH8.0 within about 25min.The solubility of the hydrolysate in acetic pH range got improved obviously.The experiment results showed that the enzyme－ substrate intermediate induced the enzyme inhybition and inactivation.A critical[S] would correspond to a [E],which was 96.77mg/ml under the experiment condition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第4期36-39,共4页
Food Science
关键词
大豆分离蛋白
酶有限水解
工艺过程
动力学
Soy protein isolate (SPI) Enzyme Limited hydrolysis Preparation Kinetics
