|Table of Contents|

Preparation of Soybean Protein Hydrolysate for Soybean Protein Adhesive(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年01期
Page:
107-109
Research Field:
Publishing date:

Info

Title:
Preparation of Soybean Protein Hydrolysate for Soybean Protein Adhesive
Author(s):
ZHU Jin1; 2; SHAN Renwei3; LI Qin1; XU Ruiying1 ; WANG Hongyan1
1.Key Laboratory of Bamboo Research of Zhejiang,Zhejiang Forestry Academy,Hangzhou 310023,China;2.School of Engineering,Zhejiang A&F University,Lin’an 311300,China;3.Jiangxi Radio & TV University,Nanchang 330046,China
Keywords:
Soybean meal; Enzymolysis; Hydrolysis degree
PACS:
TQ432.7
DOI:
10.11861/j.issn.1000-9841.2014.01.0107
Abstract:
The 20% soybean meal solution was selected to study the hydrolysis properties under the action of pepsin.The hydrolysis properties of the soybean meal solution were considered with the enzymatic hydrolysis temperature,hydrolysis time,pH and the adding amount of enzymes.The effect of heat treatment before enzymatic hydrolysis was also studied.Heat treatment improved hydrolysis properties.After preheated at 90℃ for 10 minutes,and then hydrolyzed at pH1.8,37℃ for 3 h with the enzyme adding amount of 14 000 U.g -1 ,the hydrolysis degree of soybean solution reached 23.4%,which could be used as the soybean protein hydrolysate for preparing the soybean protein adhesives.

References:

［1］迟玉杰,朱秀清,李文滨，等.大豆蛋白质加工新技术[M].北京:科学出版社,2008:294-301.(Chi Y J,Zhu X Q,Li W B,et al.The new technology of soybean protein processing[M].Beijing:Science Press,2008:294-301.)

［2］张亚慧.改性大豆蛋白胶黏剂的合成与应用技术研究[D].北京:中国林业科学研究院,2010:17-19.(Zhang Y H.The synthesis and application technology of modified soybean protein adhesive[D].Beijing:Chinese Academy of Forestry Sciences,2010:17-19.)

［3］王东.酶法生产大豆多肽及苦味肽的研究[D].西安:陕西科技大学,2005:27-34.(Wang D.Study on produce soybean peptides by using enzyme and research on bitterness peptides[D].Xi’an:Shaanxi University of Science and Technology,2005:27-34.)

［4］冯学武.大豆蛋白酶法水解物的苦味机理及脱苦方法的研究[D].北京：中国农业大学,2001:15-17.(Feng X W.Study on bitterness mechanism for enzymatic hydrolysate of soybean isolate protein and debittering methods[D].Beijing:China Agricultural University,2011:15-17.)

［5］丁玉萍,韩诚武,陈会海，等.一种复合蛋白酶水解大豆蛋白最适工艺条件的研究[J].食品工程,2011(2):132-134.(Ding Y P,Han C W,Chen H H,et al.A method of study on the optimal process conditions for enzymatic hydrolysis of soybean protein[J].Food Engineering,2011(2):132-134.)

［6］郭勇,郑穗平.酶学[M].广州:华南理工大学出版社,2000:142-145.(Guo Y,Zheng S P.Enzymology[M].Guangzhou:South China University of Technology Press,2000:142-145.)

［7］孙月梅.大豆抗氧化肽酶法制备及其活性保护技术研究[D].哈尔滨:东北农业大学,2008:35-36.(Sun Y M.The antioxidative soybean peptide produced by enzymic method and it’s antioxidative active preserve technique[D].Harbin:Northeast Agricultural University,2008:35-36.)

［8］陶红,梁岐,张鸣镝.热处理对大豆蛋白水解度的影响[J].中国油脂,2003,28(9):61-63.(Tao H,Liang Q,Zhang M D.Effect of heat treatment on hydrolysis degree of soybean protein[J].China Oils and Fats,2003,28(9):61-63.)

［9］周志红,唐传核,杨晓泉.大豆蛋白的模拟体外消化过程及热处理的影响[J].食品科学,2006,27(1):37-40.(Zhou Z H,Tang C H,Yang X Q.In vitro?study on digestibility of soy protein isolates and effects of thermal treatments[J].Food Science,2006,27(1):37-40.)?


Memo

Memo:
-
Last Update: 2014-08-04