摘要
以大豆蛋白粉和碱性2709蛋白酶为原料,进行了超声波功率对大豆蛋白水解度的影响,以及有、无超声波作用下大豆蛋白酶解的正交优化实验。结果表明,超声波作用效果与超声波功率有关,与无超声波作用下的大豆蛋白酶解相比,40kHz、128W的超声波处理,可使大豆蛋白的水解度提高6.48%～30.86%,平均提高21.18%,有效地促进了大豆蛋白酶解。超声波作用没有改变大豆蛋白酶解的优化工艺参数,均为温度55℃、pH=10.5、ρ(底物)=5g/L、w(酶)=5%,但使各因素对水解度影响的大小顺序发生了改变。有超声波作用下各因素影响大豆蛋白水解度的大小顺序为:酶质量分数>pH>底物质量浓度>温度;无超声波作用下各因素对大豆蛋白水解度影响的大小顺序为:酶质量分数>温度>底物质量浓度>pH。
Taking soybean protein powder and alkaline 2709 protease as raw materials,the effect of ultrasonic power on hydrolysis degree (DH) of soybean protein were studied,and orthogonal experiments with and without ultrasound were also done to optimize the technological parameters.The results indicated that the efficiency of ultrasound depended on its power.Compared with those without ultrasound,the ultrasound of 40 kHz and 128 W increased the DH by 6.48%~30.86%,and the average of DH increment was 21.18%.So it enhanced the enzymatic hydrolysis of soybean protein(EHSP) effectively.The optimal technological parameters of EHSP with or without ultrasound were the same,i.e.,temperature 55 ℃,pH=10.5,substrate mass concentration ρ(substrate)=5 g/L and enzyme dosage w(enzyme)=5%.Although ultrasound did not change the parameters,it changed the order of factors influencing the DH.The order with ultrasound was:enzyme mass fraction>pH> substrate mass concentration>temperature,and without ultrasound was:enzyme mass fraction>temperature>substrate mass concentration>pH.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2005年第6期461-463,共3页
Fine Chemicals
基金
天津科技大学引进人才基金项目资助(100019)~~
关键词
超声
大豆蛋白
酶解
ultrasound
soybean protein
enzymatic hydrolysis
