摘要
采用固定化胰蛋白酶水解大豆蛋白,对大豆蛋白的最佳预处理温度进行了探讨,并对制备大豆肽的工艺条件进行了正交实验。结果表明:大豆蛋白的最佳预处理温度为90℃;固定化胰蛋白酶的表观米氏常数为12.5mg/mL。影响酶水解反应显著性的顺序为:温度,pH值,底物浓度,流速;在底物浓度2.7 mg/mL、温度60℃、pH8.7、流速0.6mL/min的条件下,利用固定化胰蛋白酶制备大豆肽,酶解液中的可溶性蛋白含量最大为1.414mg/mL,水解度41.51%。
This paper deals with the hydrolysis of soybean protein with immobilized Trysin for making soy peptide. The optimum process parameters for the hydrolysis are presented as follows: The heating temperature of soybean protein is 90℃, apparent Michealis constant of immobilized Trysin was Km=12.5mg/mL. The sequence of reaction is immobilized Trysin temperature, immobilized Trysin pH, substrate concentration, speed of soybean isolated protein. The hydrolysis rate of soybean isolated protein is 41.51% and the content of soy peptide in hydrolysis product is 1.414mg/mL with immobilized Trysin temperature 60℃, immobilized Trysin pH8.7,substrate concentration 2.7mg/mL, speed of soybean isolated protein 0.6mL/min.
出处
《食品科技》
CAS
北大核心
2003年第10期33-35,共3页
Food Science and Technology
关键词
固定化酶
胰蛋白酶
水解
大豆肽
immobilized enzyme
Trysin
hydrolysis
soy peptide
