摘要
研究微波加热条件下,用碱性蛋白酶和胰蛋白酶双酶水解大豆分离蛋白。以氨基氮为评价指标,确定了单酶水解工艺,双酶分步水解的顺序和制备小分子大豆多肽的最佳条件,并通过毛细管电泳方法对水解多肽的分子量进行测定。实验表明:双酶水解优于单酶,制得的大豆肽分子量主要集中在6000以下。
Under the microwave heating, alkling protease and trypsin were used to hydrolyze soy protein isolate in this paper. Using AN as standards, the optimized conditions of one enzyme hydrolysis, the order of double enzymes hydrolysis and the best condition of low molecular weight polypeptides have been found, with capillary electrophoresis,the molecular weight of soybean polypeptides were determined. The results shows that double enzymes hydrolysis is prefer to that of one enzyme, the molecular weight of soybean polypeptides mostly below 6 000.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期9-13,共5页
Food Research and Development
基金
陕西省教委专项基金资助项目(03JK107)
咸阳市科委重点资助项目(K05011-6)
院科研基金重点资助项目(04XSYK107)
关键词
大豆分离蛋白
大豆多肽
双酶水解
微波
高效毛细管电泳
soy protein isolate
soybean polypeptides
double enzymes hydrolysis
microwave
capillary electrophoresis
