摘要
为了改善大豆蛋白的胶凝性,对大豆浓缩蛋白、大豆分离蛋白进行限制性酶解处理,并考察相应产品的蛋白酶酶解模式与胶凝性变化的相关性。该研究以蛋白质的水解度为指标,通过中性蛋白酶、胰蛋白酶的酶解作用,水解大豆浓缩蛋白、大豆分离蛋白至蛋白质水解度(DH)为1%、2%,考察酶性质、蛋白质的DH对产品胶凝性影响,并利用SDS-凝胶电泳进行确认。结果表明:大豆浓缩蛋白经中性蛋白酶、胰蛋白酶的酶解后,产品胶凝性均显著下降;大豆分离蛋白经中性蛋白酶的酶解后,产品胶凝性在DH为1%时增加,但在DH为2%时下降;大豆分离蛋白经胰蛋白酶酶解后,胶凝性显著改善。SDS-凝胶电泳确认,蛋白质的酶水解模式和水解度不同是导致产品胶凝性产生不同变化的原因。
In order to improve gelation property of soybean proteins,two soybean protein products,soybean protein concentrate and soybean protein isolate,were limited hydrolyzed with two proteases.The relationship between enzymatic hydrolysis pattern and modification in gelation property were studied for products obtained.With degree of hydrolysis(DH)of protein as main index,soybean protein concentrate or soybean protein isolate was hydrolyzed by neutrase or trypsin to DH of 1%or 2%.The effect of specificity of enzyme or DH of hydrolyzed protein on gelation property of products was determined and confirmed with SDS-PAGE electrophoresis.Whether soybean protein concentrate was hydrolyzed by neutrase or trypsin,gelation strength of products was all decreased clearly.When soybean protein isolate was hydrolyzed by neutrase to DH of 1%,gelation strength of product would be increased.While soybean protein isolate was hydrolyzed by neutrase to DH of 2%,gelation strength of product would be decreased. Soybean protein isolate hydrolyzed by trypsin to DH of 1%or 2%would improve gelation strength of product significantly.SDS-PAGE electrophoresis of hydrolyzed products confirmed that it was hydrolysis pattern of soybean proteins and differences in DH of products that lead to the different modifications in gelation property of hydrolyzed soybean proteins.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第S1期217-221,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
黑龙江省科技厅科技攻关项目(GB04B403-05)
关键词
大豆浓缩蛋白
大豆分离蛋白
酶水解
胶凝性质
soybean protein concentrate,soybean protein isolate,enzymatic hydrolysis,gelation property
