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当前位置: 首页 > 文章 > 微生物发酵法产大豆多肽液水解度的测定 食品科学 2005,26 (4) 104-107
Position: Home > Articles > Determination of Degree of Hydrolysis of Soybean Peptides Produced by Microorganism Fermentation FOOD SCIENCE 2005,26 (4) 104-107

微生物发酵法产大豆多肽液水解度的测定

作  者：
余勃;陆兆新
单  位：
南京农业大学食品科技学院
关键词：
水解度;蛋白水解;微生物发酵
摘  要：
建立了一种适于蛋白质水解液水解度测定的新方法。以脱脂豆粕粉为原料,具产蛋白酶能力的微生物为生产菌种进行发酵。微生物所产蛋白酶作用于豆粕粉中的大豆蛋白将其水解成大豆多肽。通过新建立的方法测定了不同发酵时间发酵液的水解度,并与文献所报道的常规测定方法进行比较。结果表明,新建立的水解度直接测定法快速简便,灵敏度高,可重复性强,不仅适于微生物发酵法产大豆多肽液水解度的测定,还普遍适用于其它蛋白水解液水解度的测定。
译  名：
Determination of Degree of Hydrolysis of Soybean Peptides Produced by Microorganism Fermentation
作  者：
YU Bo,LU Zhao-xin* (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
关键词：
DH (degree of hydrolysis);protein hydrolysis;microorganism fermentation
摘  要：
A new method to determinate the degree of hydrolysis(DH) of protein hydrolysate was established in this paper. Defatted soybean flour was used as substrate and fermented by a microorganism strain which could yield proteinase. The soybean protein in defatted soybean was hydrolyzed into soybean peptides under the effect of proteinase secreted from the microorganism strain. DH of soybean protein in fermented broth of different fermentation time was determined by the new method and the data was compared with what derived from routine method reported in document. Results showed that the new method established in this paper was rapid, simple, sensitive and repeatable. It could be used to measure the DH of soybean peptides hydrolyzate fermented by microorganism and also the DH of protein hydrolyzate resulted by other technology.

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