单 位：
华南理工大学轻工与食品学院;河南工业大学粮油食品学院
摘 要：
通过限制性酶解和超滤的方法制得富含11S亚基的改性大豆蛋白。脱脂豆粕经过碱提得到可溶性蛋白溶液,粗蛋白液经过选择性水解、超滤,截留液冷冻干燥得到改性大豆蛋白,产物经SDS-PAGE分析,表明其成分主要是11S亚基,蛋白质含量大于70%,产率在80%以上。
译 名：
Processing of Modified Soy Proein by Limited Enzymatic Hydrolysis - Ultrafiltration
作 者：
YANG Guo-long1,ZHAO Mou-ming2,YANG Xiao-quan2,XU Xin2,PENG Zhi-ying2 (1.School of Food Science and Technology, Henan University of Technology, Zhengzhou 450052,China; 2.College of Food and Biological Engineering, South China University of Technology, Guangzhou 510640, China)
关键词：
modified soy protein;limited enzymatic hydrolysis;ultrafiltration
摘 要：
Modified soybean protein concentrates with high content of 11S subunits were produced by limited hydrolysis and ultrafiltration. Water extracts of defatted soy flour were selectively hydrolysed and ultrafiltrated, Modified soy protein was obtained by freezing dry the retentates. It was proved by SDS-PAGE that the product mainly contains 11S subunits. The yield is better than 80%, and the protein content of the product is better than 70%.
