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FOOD SCIENCE
1993
(7)
4-13
脱脂豆粕的ASI.398中性蛋白酶水解
作 者：
郭敏亮;美涌明;孙晓燕;夏敬阳
单 位：
江苏农学院基础部生化教研室
关键词：
脱脂豆粕水解;氮萃取率;酸溶性肽;ASI.398中性蛋白酶;166中性蛋白酶
摘 要：
高度变性豆粕的氮萃取率在pH7~12范围内均呈上升趋热。当用AS1．398中性蛋白酶进行水解处理时,低酶浓度,长时间水解的效果明显比高酶量,短时间的水解效果好,在酶浓度低时,随酶浓度的增加．氮萃取率、酸溶性肽得率、蛋白得率均呈上升趋势,延长水解时间效果更为明显,但以3h为宜;酶浓度进一步增加时,3者变化情况反而呈下降趋势。实验结果表明。AS1．398中性蛋白酶对大豆蛋白的最大水解度为34%,比166中性蛋白酶的最大水解度小,且水解速度也较缓慢。
译 名：
Hydrolysis of Defated Soya-Bean Cake by Subtilisim
作 者：
Guo Minliang et al
关键词：
Dcfated Soya-Bean Cake Hydrolysis Nitrogen Solubility Index Acid-Solubility Peptide As 1.398 Subtilisin 166 Subtilisin.
摘 要：
Defatted Soya-bean Cake that was highly denaturated was incubated in different pH. Its nitrogen solubility index increased as pH increased from 7 to 12. Nitrogen solubility Index. recovery of protein and amount of acid- solubility peptide were determinated by incubation under different As 1. 398 subtilisin concentration for different time at pH 7. 5, 40℃. It was found that low concentration of As 1. 398 subtilisin and long incubating time were much more efficient on hydrolysis of defated soya-bean cake. The optima of As 1. 398 subtilisin concentration and incubating time were 250 U/ml, 3 hours respectively. Further experiments showed that hydrolysis degree of As 1. 3.98 subtilisin to defated soya-bean cake was lower than that of 166 subtilisin and the rate of hydrolysis of As 1. 398 subtilisin was slower than that of 166 subtilisin.
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