作 者：
高梅娟;刘平;兰小红;夏书芹;贾承胜;冯骉;张晓鸣
单 位：
江南大学食品学院;江南大学食品学院,食品科学与技术国家重点实验室
关键词：
豆粕蛋白;双酶酶解;响应面分析;肽;低苦味
摘 要：
利用不同蛋白酶酶解豆粕蛋白,根据蛋白溶出率和游离氨基氮含量选择最佳用酶为碱性蛋白酶。分析了酶解时间、酶/底物比、底物浓度对豆粕蛋白酶解的影响。在单因素实验基础上,采用Design-Expert7.0响应面分析法对三因素各水平进行优化。确定酶解最佳工艺条件为:碱性蛋白酶酶解时间4h、酶/底物比6900u/g、底物浓度6%,此时蛋白溶出率最高为74.38%。利用荧光探针法,确定了Flavorzyme风味蛋白酶酶解制备低苦味肽的最佳条件为酶解时间6h,酶/底物比80u/g。
译 名：
Preparation of low-bitterness peptide from soybean meal protein with two different proteases
作 者：
GAO Mei-juan,LIU Ping,LAN Xiao-hong,XIA Shu-qin,JIA Cheng-sheng,FENG Biao,ZHANG Xiao-ming(School of Food Science and Technology,State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
关键词：
soybean meal protein;two different proteases hydrolysis;response surface analysis;peptide;low bitterness
摘 要：
Different proteases were used to hydrolyze soybean meal protein,according to protein dissolution ratio and free amino nitrogen content,alkaline protease was selected as the most appropriate enzyme. The hydrolysis time,enzyme/substrate ratio and substrate concentration were analyzed on the effects of soybean meal protein hydrolysis. On the basis of single factor experiment,Design-Expert7.0 response surface analysis was then used to optimize the levels of the three factors. The optimum hydrolyzing time,enzyme/substrate ratio and substrate concentration were 4h,6900u/g and 6%,respectively for alkaline protease,and the protein dissolution ratio reached 74.38%.The reaction time and enzyme/substrate ratio of Flavorzyme hydrolysis to prepare low-bitter peptide through the fluorescent probes analysis were 6h and 80u/g respectively.
