Alcalase酶解7S富集组分及其产物功能特性研究*

摘要：采用Alcalase对β-伴球蛋白(7S)富集组分进行酶解处理，通过对其酶解产物溶解性、乳状液粒度分布和热诱导凝胶特性的研究，探讨了不同水解度(DH)对产物功能特性的影响。结果表明：酶解初期(酶解时间30min内，DH<7.69%)是影响7S富集组分功能特性的关键阶段，DH为4.53%时，其酶解产物溶解性、乳化性和凝胶性显著改善，中性条件下溶解性提高27.3%，相应乳状液体积平均粒径(D4.3])减少至0.936μm，仅为7S富集组分乳状液D4.3]的4.55%，弹性模量增加了158.15%。DH进一步增大，相应酶解产物的溶解性、乳化性和凝胶性反呈下降趋势。

Study on 7S-rich Fraction Hydrolyzed by Alcalase and Functionalities of the Resulting Hydrolysates*

Abstract: Soy β-conglycinin-rich (7S-rich) fraction hydrolysates with different DH were obtained through limited proteolysis with Alcalase, and their functional properties (including solubility, droplet size distribution of emulsions and heat induced gelling properties) were further studied. The results showed that the initial hydrolysis phase, that is, hydrolysis time in the first 30min and DH lower than 7.69%, was the key one affecting functional properties of 7S-rich fraction. Solubility, emulsion activity and gelling property were significantly improved when DH was 4.53%. At this DH, solubilities of hydrolysates (pH 7.0) were improved by 27.3%. Average droplet diameter (D4.3]) of emulsions stabled by hydrolysates decreased to 0.936μm which was only 4.55% of that of emulsions stabled by 7S-rich fraction. In addition, elastic modulus (G′) was increased 158.15%. Solubility, emulsion activity, and gelling property showed a downward trend with increasing DH instead.