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1.
酶水解大豆分离蛋白制取大豆肽的应用研究 总被引：10，自引：0，他引：10
本文讨论了复合蛋白酶、中性蛋白酶、碱性蛋白酶及风味蛋白酶水解大豆分离蛋白的最佳条件，并比较了四种酶的水解效果，探讨了用活性碳对风味酶水解产物进行脱苦的最佳用量。 相似文献
2.
pH、离子强度等因素对椰子分离蛋白溶解性和乳化性的影响 总被引：1，自引：0，他引：1
分析椰子分离蛋白(CPI)溶解性、乳化性、乳化稳定性及pH、离子强度和温度对这些功能特性的影响。结果表明,与大豆分离蛋白和棉籽分离蛋白相比,椰子分离蛋白具有较好的溶解性、乳化性、吸油性和吸水性;而pH、离子强度和温度等因素对椰子分离蛋白的溶解性、乳化性和乳化稳定性有显著影响。在等电点附近,椰子分离蛋白表现出最低的溶解性与乳化性;低离子强度可提高椰子分离蛋白的溶解性和乳化性,而高离子强度降低了其溶解性和乳化性;CPI在60℃时有较好的溶解性和乳化性。 相似文献
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4.
本文研究了以Alcalase碱性蛋白酶和风味蛋白酶水解大豆蛋白制备大豆肽的工艺。确定了酶水解的最佳温度、底物浓度、酶与底物浓度比,得到了Alcalase碱性蛋白酶和风味蛋白酶水解大豆分离蛋白的最佳水解工艺。 相似文献
5.
双酶法制备大豆降胆固醇活性肽的研究 总被引：1，自引：0，他引：1
通过比较4种酶对大豆分离蛋白的水解效果,并通过单因素及L9(34)正交试验优化其水解工艺条件,研究其最佳水解工具酶及最佳酶解参数。结果表明:木瓜蛋白酶和植物蛋白酶联合应用可作为大豆分离蛋白的水解工具酶;其最佳酶解参数为:酶解温度55℃、初始pH7.0、底物浓度12%、酶添加量8%、植物蛋白酶与木瓜蛋白酶的质量之比为1∶2,水解度可达14.20%;用双蛋白酶水解大豆分离蛋白,水解度为14.71%的产物降胆固醇活性最高,对胆固醇胶束溶解度的抑制率为61.67%。 相似文献
6.
Alcalase2．4L碱性内切蛋白酶改性大豆蛋白的工艺研究 总被引：1，自引：0，他引：1
以大豆分离蛋白为研究对象,采用碱性内切蛋白酶Alcalase 2.4L作为水解大豆分离蛋白的酶制剂,探讨碱性内切蛋白酶Alcalase 2.4L对大豆分离蛋白的影响.本实验以水解度和蛋白质分散性指数为评价指标,确定了Alcalase 2.4L酶解大豆分离蛋白的最佳酶解反应条件:加酶量0.004 8AU/g、pH值为7.4、底物浓度11%、反应温度65℃、酶解时间50min.该条件下大豆分离蛋白的分散性得到显著改善,蛋白质分散指数PDI值达到92.8%. 相似文献
7.
制取低成本、高蛋白含量的大豆浓缩蛋白时,乙醇产生变性作用,从而降低了大豆浓缩蛋白的功能特性,因此本研究采用碱性蛋白酶对醇法大豆浓缩蛋白进行改性.通过对酶浓度、底物浓度、改性时间与改性温度的单因素实验,针对起泡性进行研究,然后进行正交实验,最终得出碱性蛋白酶提高醇法大豆浓缩蛋白起泡性最佳工艺条件:酶用量(E/S)为6%、底物浓度为(W/V)8%、酶解时间为2h、酶解温度为50℃,在此条件下测得的起泡能力为113.3%,起泡稳定性为56.7%,分别提高到酶改性前的2.5、3.6倍. 相似文献
8.
1.豆腐渣代替豆粕酿造酱油[J].李金红.食品工业,2005,5:18.2.碱性蛋白酶Alcalase凝固豆乳的流变学性质的研究[J].栾广忠,等.河南工业大学学报,2005,5:6.3.豆豉纤溶酶生产菌的诱变育种[J].孙月娥,等.河南工业大学学报,2005,5:31.4.分光光度法测定大豆分离蛋白乳化活性的研究[J]. 相似文献
9.
以中性蛋白酶和木瓜蛋白酶复配为工具酶,以水解度为指标,通过单因素试验与响应面分析对大豆分离蛋白的酶解工艺进行优化,并添加磷脂、蔗糖,以溶解性为指标优化调配工艺,提高其速溶性.结果得到最佳酶解工艺参数为pH7.08,温度51.6℃,酶(木瓜蛋白酶与中性蛋白酶按质量比1∶1复配)添加量22.45 mg·g-1,酶解时间3h;在此酶解条件下,大豆分离蛋白的水解度达20.3％,溶解度达72％.最佳调配工艺为磷脂添加量0.8％,蔗糖添加量3.0％,最终产品溶解度达92.9％.样品溶于水后下沉快,易溶解,无团块. 相似文献
10.
《大豆科技》2019,(6)
为研究不同大豆品种对大豆分离蛋白加工及功能特性的影响,选取了5个品种的大豆为原料,对比分析了原料对大豆分离蛋白得率、粗蛋白含量、凝胶特性、持水性、乳化特性的影响。结果显示,以冀豆12为原料制备的大豆分离蛋白得率最高,五星4最低;采用质构分析法对凝胶特性进行分析,以冀豆12为原料生产的大豆分离蛋白的凝胶强度值最高,五星3号最低;持水性最高为冀豆12,最低为五星3号;乳化性最高为五星3号,与冀豆12相差不大,乳化性最低为冀豆20。综上,以冀豆12为原料制备的大豆分离蛋白具备极高的持水性、凝胶特性和极佳的乳化特性,冀豆12适合高凝胶、高持水力、高乳化性的大豆分离蛋白的生产。 相似文献
11.
Rudy Darmawan Neal A. Bringe Elvira Gonzalez de Mejia 《Plant foods for human nutrition (Dordrecht, Netherlands)》2010,65(3):233-240
Soy protein hydrolysates are considered a potential dietary source of natural antioxidants with important biological activities.
This study was conducted to compare the effect of two conventional and seven low glycinin soybean cultivars on the antioxidant
capacity (AC) of soy hydrolysates. Nine cultivars were grown in Bloomington, IL, Findlay, OH and Huxley, IA. The hydrolysates
were produced enzymatically using alcalase and analyzed for AC using oxygen radical absorbance capacity (ORAC) assay and soluble
protein. Statistical differences were observed in the protein profiles and AC among the different cultivars tested (P < 0.05). The hydrolysate from low glycinin cultivar 3 enriched in β-conglycinin, grown in Bloomington, exhibited the highest
AC, compared to the other cultivars across all locations. On average, soy cultivars rich in BC and purified BC hydrolysates
(36.2 and 31.8 μM Trolox equivalents (TE)/μg soluble protein, respectively) (P > 0.05) had higher AC than purified glycinin (GL) hydrolysate (28.5 μM TE/μg soluble protein) (P < 0.05). It was possible to select a soybean cultivar that produced a higher antioxidant capacity upon alcalase hydrolysis. 相似文献
12.
Cristina Megías Justo Pedroche María del Mar Yust Manuel Alaiz Julio Girón-Calle Francisco Millán Javier Vioque 《Plant foods for human nutrition (Dordrecht, Netherlands)》2009,64(2):86-93
Plant protein hydrolysates are a source of bioactive peptides. There are peptides that decrease the micellar cholesterol solubility
from bile acids and therefore may reduce in vivo cholesterol absorption. The presence of these peptides in sunflower protein hydrolysates has been studied. Sunflower protein
hydrolysates produced with alcalase plus flavourzyme or with pepsin plus pancreatin inhibited in some degree the cholesterol
incorporation to micelles. Protein hydrolysates generated after 30 min of hydrolysis with alcalase, and after 30 min of hydrolysis
with pepsin, were the inhibitoriest of the cholesterol incorporation to micelles. The average amino acid hydrophobicity of
inhibitory peptides in cholesterol micelles was higher than the observed in the corresponding protein hydrolysates. This high
hydrophobicity probably favours their inclusion in the lipid micelles. In vivo, this inhibition may translate in a decrease of cholesterol absorption. Reported results show that a combination of different
characteristics such as peptide size or hydrophobicity may be responsible of the inhibitory activity of generated peptides. 相似文献
13.
Protein concentrates and pepsin hydrolysates were made after isoelectric precipitation of the proteinaceous liquor from wet-milling of grain of five Amaranthus and one buckwheat genotype. The Amaranthus protein concentrates exhibited better solubility, foaming, and emulsification than two commercial soy protein controls. Many protein properties depend on solubility, and Amaranthus protein concentrates were more soluble than soy protein isolate. The buckwheat protein concentrate was highly soluble with excellent emulsification, but poor foaming ability. Partial pepsin hydrolysis further improved solubility of the protein concentrates and also altered their foaming property. Fractionation and subsequent characterization of protein concentrates revealed that glutelins, albumins, and globulins predominated, with prolamins present in minor quantity. SDS-PAGE showed that globulins and glutelins were comprised of several subunits with varying molecular weights from relatively high to low while albumins were mostly of low molecular weight. The prolamin fraction of the buckwheat concentrate was comprised of intermediate to low molecular weight subunits while those of Amaranthus concentrates were only of low molecular weight. This study demonstrated the feasibility of producing potentially useful functional protein concentrates as by-product of Amaranthus and buckwheat starch extraction. 相似文献
14.
Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain 总被引：1，自引：0，他引：1
Fernández-Quintela A. Macarulla M. T. del Barrio A. S. Martínez J. A. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1997,51(4):331-341
Pea (Pisum sativum), faba bean (Vicia faba) and soybean (Glycine max) seeds were characterized, and protein isolates were prepared following an isoelectric point precipitation procedure. Soybean seeds showed the highest protein content (36.7%) and carbohydrate was the major constituent in the pea (59.4%) and the faba bean seeds (52.1%). Protein contents were higher than 80% in all the protein isolates. The amino acid contents in the protein isolates were, in general, higher than those in their own starting seeds. The antinutritional factor contents were reduced after the protein isolate preparation. The highest reductions achieved for tannins were 95% in the faba bean protein isolate, and for phytates (45%) and trypsin inhibitor activity (46%) in the pea protein isolate. Haemagglutinating activity was not detected in any of the protein isolates. Minimum solubility values were observed at a pH range between 4.0 and 6.0, and maximal solubilities were obtained at basic pH values. The faba bean protein isolate showed the highest water and oil absorption capacities, and the best gelling properties. The soybean protein isolate had the best foam expansion capacity. Thus, the protein isolates had an improvement in some of the characteristics compared to their original seeds with lower contents in tannins, phytates and haemagglutinating activity, but had weak functional properties. 相似文献
15.
大豆经酶解后可产生呈现鲜味的物质。为了研究产品中鲜味的来源及产生鲜味组分的主要组成,本研究以大豆分离蛋白为原料,经风味蛋白酶改性,感官分析后发现,水解度达到43％时的酶解液呈鲜较强、苦味较弱;该酶解产物过截留分子量为10000Da,6000Da,3000Da的超滤膜,分成四个组分,发现是平均分子量小于3000Da的肽组份,而大于3000Da和小于500Da的组分只有微弱的鲜味,苦味和涩味明显。研究结果同时发现该酶解产物与肌苷酸间有显著风味增强效果。 相似文献
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17.
Lan Liao Chao-ying QiuTong-xun Liu Mou-ming ZhaoJiao-yan Ren Hai-feng Zhao 《Journal of Cereal Science》2010
The effect of acetic acid and hydrochloric acid (HCl) deamidation pretreatment on the susceptibility of wheat gluten to enzymatic hydrolysis by Pancreatin and sensory characteristics of the resultant hydrolysates was investigated. At two degrees of deamidation (24% and 60%, with or without moisture-heating, respectively), wheat gluten pretreated by acetic acid deamidation was more susceptible to be hydrolyzed as evaluated by the hydrolysis degree, nitrogen solubility index, titratable acid amount and free carbohydrate content of the hydrolysates. Wheat gluten pretreated by acetic acid deamidation at a degree of 24% exhibited the highest susceptibility to enzymatic hydrolysis. Moisture-heating (121 °C, 10 min) in the deamidation pretreatment decreased the susceptibility of wheat gluten to enzymatic hydrolysis and the peptide factions of ≤3000 Da in the hydrolysates due to the formation of larger molecule weight aggregates. The hydrolysates prepared from acetic acid deamidated wheat gluten showed more intense glutamate-like and sauce-scented taste and better nutritional characteristics. 相似文献
18.
花生蛋白碱性蛋白酶水解物对血管紧张素转化酶抑制作用的初步研究 总被引：6，自引：0，他引：6
分别以碱性蛋白酶Alcalase和中性蛋白酶Neutrase对花生分离蛋白进行水解．制备花生分离蛋白水解物．并测定不同水解时间所得产物对血管紧张素转化酶(ACE)的抑制活性。未水解的花生分离蛋白没有ACE抑制活性．用中性蛋白酶Neutrase水解所得的水解物显示弱ACE抑制活性。然而，碱性蛋白酶Alcalasc水解物具有很强的ACE抑制活性．水解0．5h时水解物活性最高，其半抑制浓度为(IC50)0．56mg／mL。本研究表明，当用碱性蛋白酶Alcalase水解时，花生分离蛋白是生产ACE抑制肽的良好蛋白质来源，花生分离蛋白碱性蛋白酶Alcalase水解物可作为具有降压功能的功能食品添料。 相似文献
19.
以大豆分离蛋白为试验材料,优化糖基化大豆分离蛋白制备工艺并研究经过葡萄糖处理对大豆分离蛋白溶解度、凝胶强度、乳化性以及热稳定方面的影响。结果表明:糖基化大豆分离蛋白最佳制备工艺为反应温度69.49℃、反应时间46.64 min、糖的添加量10.64%,凝胶强度最高为76.03;在相同p H下,经葡萄糖处理后的大豆分离蛋白溶解度较大,沉淀较少,而未糖基化的大豆分离蛋白沉淀量增加。糖基化处理的大豆分离蛋白乳化稳定性(emulsifying stability,ES)和热稳定性均有所增强。糖基化改性过程可显著提高大豆分离蛋白的溶解性和乳化性能,这为拓宽其在食品工业中的应用提供了理论基础。 相似文献
20.
González-Espinosa de los Monteros LA Ramón-Gallegos E Torres-Torres N Mora-Escobedo R 《Plant foods for human nutrition (Dordrecht, Netherlands)》2011,66(4):355-362
Germination of soybeans increases the bioavailability of some nutrients. An evaluation was done to determine if germination
increased the anti-adipogenic and lipolytic effects of soybean. Soybeans were germinated for 0 to 6 days and protein concentrates
extracted from beans germinated at each period. Soy protein concentrates can retain notable amounts of phytochemicals with
anti-adipogenic activity. For this reason, it was evaluated the effect of protein hydrolysates with and without phytochemicals
in the adipocyte-like cells after 3T3-L1 (murine fibroblasts) cell line differentiation. Cell viability decreased with exposure
to the germinated soybean protein hydrolysates during the differentiation stage, but not during the fibroblast or mature adipocyte
stages. Adipogenesis and triglycerides accumulation were strongly inhibited by the hydrolysate from soybeans germinated for
2 days (with ethanol-soluble phytochemicals), when compared to ungerminated soybean. Adipolysis increased with exposure to
hydrolysates from beans germinated for 2 days (with phytochemicals) and 5 days (without phytochemicals). Germinated soy protein
hydrolysates had an effect on inhibition of lipid storage in adypocites and increasing lipolysis, which was improved by changes
of the protein and increased phytochemical content due to germination. 相似文献