食品科学 ›› 1993, Vol. 14 ›› Issue (7): 10-13.
• 食品科学 • 上一篇 下一篇
郭敏亮, 美涌明, 孙晓燕, 夏敬阳
出版日期:
发布日期:
Guo-Min-Liang, MEI Yong-Ming, Sun-Xiao-Yan, XIA Jing-Yang
Online:
Published:
摘要: 高度变性豆粕的氮萃取率在pH7~12范围内均呈上升趋热。当用AS1.398中性蛋白酶进行水解处理时,低酶浓度,长时间水解的效果明显比高酶量,短时间的水解效果好,在酶浓度低时,随酶浓度的增加.氮萃取率、酸溶性肽得率、蛋白得率均呈上升趋势,延长水解时间效果更为明显,但以3h为宜;酶浓度进一步增加时,3者变化情况反而呈下降趋势。实验结果表明。AS1.398中性蛋白酶对大豆蛋白的最大水解度为34%,比166中性蛋白酶的最大水解度小,且水解速度也较缓慢。
关键词:  , 脱脂豆粕水解; 氮萃取率; 酸溶性肽; ASI.398中性蛋白酶; 166中性蛋白酶;
Abstract: Defatted Soya-bean Cake that was highly denaturated was incubated in different pH. Its nitrogen solubility index increased as pH increased from 7 to 12. Nitrogen solubility Index. recovery of protein and amount of acid- solubility peptide were determinated by incubation under different As 1. 398 subtilisin concentration for different time at pH 7. 5, 40℃. It was found that low concentration of As 1. 398 subtilisin and long incubating time were much more efficient on hydrolysis of defated soya-bean cake. The optima of As 1. 398 subtilisin concentration and incubating time were 250 U/ml, 3 hours respectively. Further experiments showed that hydrolysis degree of As 1. 3.98 subtilisin to defated soya-bean cake was lower than that of 166 subtilisin and the rate of hydrolysis of As 1. 398 subtilisin was slower than that of 166 subtilisin.
Key words:  , Dcfated Soya-Bean Cake Hydrolysis Nitrogen Solubility Index Acid-Solubility Peptide As 1.398 Subtilisin 166 Subtilisin.;
郭敏亮, 美涌明, 孙晓燕, 夏敬阳. 脱脂豆粕的ASI.398中性蛋白酶水解[J]. 食品科学, 1993, 14(7): 10-13.
Guo-Min-Liang, MEI Yong-Ming, Sun-Xiao-Yan, XIA Jing-Yang. Hydrolysis of Defated Soya-Bean Cake by Subtilisim[J]. FOOD SCIENCE, 1993, 14(7): 10-13.
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/Y1993/V14/I7/10