| 酶解法制备大豆低聚肽工艺的研究 |
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| 引用本文： | 徐丽萍,邢超,王鑫,刘晨.酶解法制备大豆低聚肽工艺的研究[J].哈尔滨商业大学学报(自然科学版),2012(2):143-146. |
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| 作者姓名： | 徐丽萍 邢超 王鑫 刘晨 |
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| 作者单位： | 哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室;哈尔滨商业大学化学类人才培养实验班(2010级) |
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| 摘 要： | 以大豆分离蛋白为原料,采用酶解法对大豆分离蛋白进行水解制备大豆低聚肽.分别筛选出制备大豆低聚肽的最佳单酶、双酶复合.通过单因素和正交试验结果分析,确定了酶解温度55℃,水解时间2 h,酶的复配比例为2∶1,pH值为6.0,为最佳工艺条件.
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| 关 键 词： | 大豆分离蛋白 酶解 大豆低聚肽 |
Study on preparation of soybean peptide by enzyme hydrolysis |
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| XU Li-ping,XING Chao,WANG Xin,LIU Chen.Study on preparation of soybean peptide by enzyme hydrolysis[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2012(2):143-146. |
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| Authors: | XU Li-ping XING Chao WANG Xin LIU Chen |
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| Institution: | 1.Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of Commerce,Harbin 150076,China;2.2010 Experimental Class of Chemistry,Harbin University of Commerce,Harbin 150028,China) |
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| Abstract: | Soy protein isolates were taking as the raw materials,this paper studied on the extraction technology of oligopeptide which were separated by enzyme.based on hydrolysis time,enzymatic hydrolysis temperature,pH value,substrate concentration,for each single factor analysis,and determined by orthogonal experiment,the results showed that the optimum technological conditions: the hydrolysis time was 2 h,the enzymatic hydrolysis temperature was 55 ℃,pH value was 6.0,the substrate concentration was 5 g/100 mL.Using ultraviolet spectrum to compare the samples and standard products,determined that the separated materials after hydrolysis were oligopeptides.The content of soybean oligopeptide was 95.30 mg/100mL. |
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| Keywords: | soy protein isolates oligopeptide hydrolysis |
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