| 双酶法水解对大豆寡肽苦味的影响 |
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| 引用本文： | 陶红,梁歧,赵谋明.双酶法水解对大豆寡肽苦味的影响[J].华南理工大学学报(自然科学版),2006,34(8):121-124. |
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| 作者姓名： | 陶红 梁歧 赵谋明 |
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| 作者单位： | 华南理工大学,轻工与食品学院,广东,广州,510640;吉林大学农学部,吉林,长春,130062 |
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| 基金项目： | 解放军总后勤部司令部资助项目 |
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| 摘 要： | 大豆寡肽具有多种生理功能，但大豆分离蛋白在酶水解过程中生成的苦味限制了大豆寡肽在食品中的应用．文中利用单一酶Promatex和双酶Promatex／Flavourzyme对大豆分离蛋白进行水解，在相同的水解度和肽链长度下，比较水解方法对大豆寡肽溶液苦味的影响．结果表明，采用双酶Promatex／Flavourzyme分步水解大豆分离蛋白生产大豆寡肽，不但水解液的苦味值大大降低，而且生产周期明显缩短．
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| 关 键 词： | 单酶水解 双酶水解 大豆寡肽 苦味 |
| 文章编号： | 1000-565X（2006）08-0121-04 |
| 收稿时间： | 2005-09-13 |
| 修稿时间： | 2005年9月13日 |
Influence of Double Enzymolysis on Bitterness of Soybean Oligo-Peptide |
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| Tao Hong,Liang Qi,Zhao Mou-ming.Influence of Double Enzymolysis on Bitterness of Soybean Oligo-Peptide[J].Journal of South China University of Technology(Natural Science Edition),2006,34(8):121-124. |
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| Authors: | Tao Hong Liang Qi Zhao Mou-ming |
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| Institution: | 1. School of Light Industry and Food Sciences, South China Univ. of Tech. , Guangzhou 510640, Guangdong, China; 2. Agriculture Dept. , Jilin Univ. , Changchun 130062, Jilin, China |
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| Abstract: | Although soybean oligo-peptide possesses various physiological functions, its application to food engineering is restricted due to the bitterness caused by the enzymolysis of soybean isolate protein. In order to solve this problem, a single enzyme Promatex and the bi-enzyme Promatex/Favourzyme were respectively used to hydrolyze soybean isolate protean, and the influence of hydrolysis method on the bitterness of soybean oligo-peptide solution was investigated with the degree of hydrolysis and the length of the peptide chain kept constant, The results indicate that the adoption of the bi-enzyme Promatex/Flavourzyme can greatly decrease the bitterness of the soybean oligopeptide solution and markedly shorten the processing period. |
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| Keywords: | single enzymolysis double enzymolysis soybean oligo-peptide bitterness |
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