食品科学 ›› 2002, Vol. 23 ›› Issue (11): 29-32.

• 基础研究 • 上一篇    下一篇

多酶协同作用生产大豆多肽的研究

 刘通讯, 朱小乔, 杨晓泉   

  1. 华南理工大学食品与生物工程学院
  • 出版日期:2002-11-15 发布日期:2011-12-31

Study on Multi - enzyme System to Produce Soy Polypeptide

 LIU  Tong-Xun, ZHU  Xiao-Qiao, YANG  Xiao-Quan   

  • Online:2002-11-15 Published:2011-12-31

摘要: 以大豆多肽饮料的研制为着眼点,根据单酶水解大豆分离蛋白的研究,从中选择合适的酶复配组合成多酶,然后在多酶水解的基础上,分别采取分步加酶和同时加酶方式,对比Flavourzyme和 Kojizyme这两种复合蛋白酶水解大豆分离蛋白的特点,最终确定了大豆分离蛋白用于多肽生产时的酶解工艺条件。

关键词: 大豆分离蛋白(SPI), 有限酶解, 多肽

Abstract: With the soy polypeptide drink made by SPI as the basis of processing and according to the study of hydrolyzing SPI by single enzyme proper enzymes were selected to form multi - enzyme system. Then on the base of multi - enzyme hydrolysis, this article compared the characteristics of enzymatic hydrolysis SPI by Flavourzyme with respect to Kojizyme in different manners of adding in batches or in unison. Finally, the technological conditions of hydrolysis of SPI were decided to produce soy polypeptide.

Key words: Soybean protein isolate (SPI) , Limited hydrolysis enzymatically , Soy polypeptide