摘要
选用木瓜蛋白酶水解大豆分离蛋白，对酶解液功能特性，酶解液的苦味变化及去苦方法进行了系统研究。实验表明：酶解后大豆分离蛋白的溶解度、乳化能力、发泡能力大大提高，但乳化及发泡稳定性下降、粘度下降；去苦的最佳条件为：活性碳加入量２％（５０℃，ｐＨ７，３０ｍｉｎ），柠檬酸加入量２０％。
Soybean protein isolate (SPI) is hydrolyzed with papain,the functionality and bittermess change of the enzymic hydrolysate as well as the debitterizing methods are studied systematically.The experiments show that after the hydrolysis,the solubility,emulsitying and foaming capacity are improvesd much,while the emulsification and foaming stability,as well as viscosity decrease.Coinditions of debitterizing hydrolysate are:active carbon treatment:20%(50℃,pH7,30min),or adding 20% citric acid to mask the bittermess.
出处
《郑州粮食学院学报》
1998年第4期20-29,共10页
Journal of Zhengzhou Institute of Technology
