食品科学 ›› 2011, Vol. 32 ›› Issue (16): 1-4.doi: 10.7506/spkx1002-6630-201116001

• 工艺技术 •    下一篇

木瓜蛋白酶水解大豆浓缩蛋白及糖基化修饰对其溶解性的影响

张琳静,于国萍*   

  1. 东北农业大学食品学院
  • 出版日期:2011-08-25 发布日期:2011-07-26
  • 基金资助:
    国家“863”计划项目(2006AA10Z322);哈尔滨科技创新人才研究专项(2006RFQXN014)

Effect of Papain Hydrolysis and Glycosylation on Solubility of Soybean Protein Concentrate

ZHANG Lin-jing,YU Guo-ping   

  1. School of Food, Northeast Agricultural University, Harbin 150030, China
  • Online:2011-08-25 Published:2011-07-26

摘要: 为提高大豆浓缩蛋白(soy protein concentrate,SPC)在等电点处的溶解性,采用木瓜蛋白酶对大豆浓缩蛋白进行酶解,形成可溶性大豆蛋白,然后将其与葡聚糖进行糖基化反应,形成亲水的蛋白质-多糖复合物。结果表明:大豆浓缩蛋白酶解最佳条件为大豆蛋白与水质量配比5:100、酶添加量10000U/g、反应温度55~60℃;糖基化最佳条件为葡聚糖与蛋白配比1:1、反应时间3.5h;大豆浓缩蛋白在等电点附近(pH4)的氮溶指数由原来的9.53%提高到39.12%。本实验制备的等电点可溶大豆蛋白,可增加其在中等酸度食品中的应用。

关键词: 大豆浓缩蛋白, 木瓜蛋白酶, 糖基化, 溶解性

Abstract: In order to increase the solubility of soybean protein concentrate (SPC) at the isoelectric point, SPC was hydrolyzed by papain to form soluble protein and then glycosylated with dextran to form a hydrophilic protein-polysaccharide complex. The best hydrolysis conditions of SPC were determined as follows: SPC concentration 5%, papain concentration 10000 U/g, and temperature 55-60 ℃. The best glycosylation was achieved after 3.5 h of reaction at a dextran/SPC ratio 1:1. As a result, the nitrogen solubility index of SPC near the isoelectric point increased from 9.53% to 39.12%. The obtained soybean protein soluble at the isoelectric point can have more applications in moderately acidic foods.

Key words: soy protein concentrate, papain, glycosylation, solubility

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