| 大豆分离蛋白的限制性酶解及其功能性质研究 |
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| 引用本文： | 李胤静,张娜,杨宝柱等.大豆分离蛋白的限制性酶解及其功能性质研究[J].中国林副特产,2014(2):10-13. |
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| 作者姓名： | 李胤静 张娜 杨宝柱等 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江省食品科学与工程重点实验室,哈尔滨150076 |
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| 基金项目： | 哈尔滨商业大学大学生创新创业训练计划项目（201310240027） |
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| 摘 要： | 为改善大豆分离蛋白的功能性，使其更好的应用于食品领域，本研究利用Alcalase碱性蛋白酶对大豆分离蛋白进行限制性酶解。用Alcalase酶在酶活2000 U/g ，温度60℃，pH为8．0的条件下，酶解1h ，得水解为4．97％的产物。电泳分析结果表明：酶解后，α亚基、α’亚基和β亚基均发生水解。比较水解产物与未水解产品的功能性变化，结果发现：经酶解后大豆分离蛋白的溶解性有很大程度的提高，保水率和吸油率降低，乳化活性稍有提高。
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| 关 键 词： | 大豆分离蛋白 限制性酶解 优化 功能性质 |
Study on Hydrolysis and Functional Proerties of Soy Protein Isolate by Two Kinds of Enzymes |
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| Li Yinjing,Zhang Na,Yang Baozhu,Liu Xuemei,Chen Di.Study on Hydrolysis and Functional Proerties of Soy Protein Isolate by Two Kinds of Enzymes[J].Forest By-product and Speciality in China,2014(2):10-13. |
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| Authors: | Li Yinjing Zhang Na Yang Baozhu Liu Xuemei Chen Di |
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| Institution: | (Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, 150076) |
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| Abstract: | To improve the functional proerties of soy protein isolate ,and extend the application of soy pro-tein isolate （SPI） in food industry ,Alcalase was chosen as hydrolase to hydrolysis SPI .The correspond-ing hydrolysis parameter of Alcalase was that enzyme addition 2000 U/g ,temperature 60℃ ,and pH 8 .0 hydrolysis time 1 h .The hydrolysis degree （DH） of SPI was 4 .97% after the hydrolysis of Alcalase .The analyses of SDS-PAGE indicated that the subunit of α,α’ and β were hydrolyzed after Alcalase .The functional proerties of natural SPI and modified SPI were studied .After hydrolysis of Alcalase ,the solu-bility was increased distinctly .The water-holding capacity and oil absorption were decreased .The emul-sification activity was increase slightly . |
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| Keywords: | Soy protein isolated Limited enzymatic hydrolysis Optimization Functional proerties |
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