食品科学 ›› 2007, Vol. 28 ›› Issue (11): 353-356.
• 生物工程 • 上一篇 下一篇
黄浩
出版日期:
发布日期:
HUANG Hao
Online:
Published:
摘要: 用组合蛋白酶对大豆分离蛋白(SPI)进行有限水解,所得水解液不苦,并具良好的风味。改性后的大豆分离蛋白的氮溶指数由未水解的82提高到95,20℃时的溶解度在25%以上。经正交试验得到的大豆分离蛋白水解的最佳工艺参数为:加酶量0.55%(W/W),固液比1:8(W/W),酶解时间60min。
关键词: 大豆分离蛋白, 改性, 蛋白酶
Abstract: Soybean protein isolates (SPI) was modified by compound proteases in this research, Results showed that the NSI (Nitrogen solubility index) value of the modified SPI increases sharply (from 82 to 98), and the digest has no bittering taste basically. The optimum conditions for enzymatic hydrolysis were: E/S 0.55% (W/W), substrate concentration 1:8(W/W) and reaction time 60 min.
Key words: soybean protein isolates, modification, protease
黄浩. 组合蛋白酶对SPI改性的研究[J]. 食品科学, 2007, 28(11): 353-356.
HUANG Hao. Study on Modification of Soybean Protein Isolates with Compound Proteases[J]. FOOD SCIENCE, 2007, 28(11): 353-356.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2007/V28/I11/353