双酶酶法制备大豆肽及其性质研究

Study on the Hydrolysis of Denatured Soybean Cake via Hydrolysis by Two Enzymes and the Properties of the Obtained Peptides

摘要:

为探讨脱脂豆粕在双酶作用下的水解效果及其酶解物的性质，选用碱性蛋白酶和风味蛋白酶为水解酶，采用单因素实验确定双酶水解豆粕的最佳条件，并对脱脂豆粕酶解物的性质进行了初步研究。结果表明碱性蛋白酶和风味蛋白酶水解豆粕的最佳条件为：底物质量分数5%，先加入碱性蛋白酶用量为10000 U/g底物，在55 ℃、pH 8.0下酶解0.5 h，调节pH至7.5，再加入风味蛋白酶5%，双酶同时酶解3 h。脱脂豆粕蛋白酶解物的溶解度和吸水性比大豆分离蛋白有很大提高，粘度明显降低，水解物中肽的分子量主要集中在500~1200之间。

Abstract:

Flavourzyme and alcalase was used for hydrolysis of the soybean cake and the properties of obtained peptides were examined here. The optimum conditions of the hydrolysis of the soybean cake were gotten by single factor experiment. Results showed that for the Alcalase-catalyzed hydrolysis, the optimum temperature, substrate concentration, ratio of Alcalase to substrate, pH value and time were 55 ℃, 5.0%, 10000U/g, 8.0 and 0.5h, respectively, and the optimal ratio of Flavourzyme to substrate, pH value and reaction time for the subsequently performed Flavourzyme-catalyzed hydrolysis, were 0.5%, 7.5 and 3h, respectively. The solubility of the obtained protein from the soybean meal was higher than that of the soybean separate, but its viscosity was lower than that of the soybean separate. The molecular weights of achieved oligo-peptide were within 500D and 1200D were predominated. This research can be helpful to the application of hydrolysis of soy protein.