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当前位置: 首页 > 文章 > 大豆蛋白限制性酶解修饰与产品的溶解性和保水性变化 东北农业大学学报 2009,40 (1) 103-109
Position: Home > Articles > Limited hydrolysis of soybean proteins and modifications in solubility and water retention capacity of final products Journal of Northeast Agricultural University 2009,40 (1) 103-109

大豆蛋白限制性酶解修饰与产品的溶解性和保水性变化

作  者：
刘宏芳;侯瑶;赵新淮
单  位：
哈尔滨市产品质量监督检验院;乳品科学教育部重点实验室东北农业大学食品学院
关键词：
大豆浓缩蛋白;大豆分离蛋白;酶水解;溶解性;保水性;水吸附
摘  要：
为改善大豆蛋白的功能性质,利用中性蛋白酶和胰蛋白酶对大豆浓缩蛋白、分离蛋白进行限制性酶解处理,并考察相应产品的酶解修饰模式与溶解性、保水性变化的关系。以酶解修饰蛋白质产品的氮溶解指数、保水率、单分子层水含量为指标,测定水解度(Drgree of Hydrolysis,DH)为1%、2%的8种大豆蛋白酶解修饰产品的溶解性、保水性与水吸附作用。结果表明,限制性酶解修饰处理后,酶解修饰产品的溶解性、保水性、水吸附作用的变化与酶解模式或DH有关;大豆浓缩蛋白经胰蛋白酶修饰至DH为1%,可以显著提高修饰产品的溶解性和保水性;大豆分离蛋白经胰蛋白酶或中性蛋白酶修饰后,可改善溶解性但破坏其保水性;大豆浓缩蛋白、分离蛋白的限制性酶解修饰处理,可以提高修饰产品对水的吸附作用。
译  名：
Limited hydrolysis of soybean proteins and modifications in solubility and water retention capacity of final products
作  者：
LIU Hongfang, HOU Yao, ZHAO Xinhuai (1. Harbin Institute of Product Quality and Inspection, Harbin 150036, China; 2. Key Laboratory of Dairy Science, Ministry of Education, Food College, Northeast Agricultural University, Harbin 150030, China)
关键词：
soybean protein concentrate; soybean protein isolate; enzymatic hydrolysis; solubility; water retention capacity; moisture adsorption
摘  要：
In order to improve functional properties of soybean proteins, two soybean protein products, soybean protein concentrate and soybean protein isolate, were limited hydrolyzed with neutrase or trypsin. The relationship between hydrolysis patterns and modification in solubility, water retention capacity and moisture absorption of hydrolyzed soybean products were studied. Nitrogen soluble index, water retention capacity and water content of monolayer were analyzed for eight hydrolyzed soybean protein products, which were hydrolyzed to degree of hydrolysis(DH) of 1% or 2%. It was found that modifications in these properties were related to the enzyme applied and DH of soybean proteins. Analysis results showed that when soybean protein concentrate was modified with trypsin to DH of 1% , improvements in solubility and water retention capacity were achieved. Soybean protein isolate hydrolyzed with trypsin or neutrase had improvement in solubility but had damage in water retention capacity. Meanwhile, all hydrolyzed soybean protein precuts had improvement in their moisture adsorption.

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