[1]黄橙子,王静,高红亮,等.酶法提高大豆分离蛋白酸溶性的研究[J].大豆科学,2013,32(01):111-114.[doi:10.3969/j.issn.1000-9841.2013.01.026]
　HUANG Cheng-zi,WANG Jing,GAO Hong-liang,et al.Improvement on Acid-solubility of Soy Protein Isolate with Enzymatic Method[J].Soybean Science,2013,32(01):111-114.[doi:10.3969/j.issn.1000-9841.2013.01.026]
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酶法提高大豆分离蛋白酸溶性的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年01期 页码: 111-114 栏目: 出版日期: 2013-02-25
Title:
Improvement on Acid-solubility of Soy Protein Isolate with Enzymatic Method
文章编号:
1000-9841(2013)01-0111-04
作者:
黄橙子1;王静1;高红亮1;崔红亮2;常忠义1
1.华东师范大学 生命科学学院，上海 200241；
2.平顶山天晶植物蛋白有限责任公司，河南 平顶山 467000
Author(s):
HUANG Cheng-zi1; WANG Jing1; GAO Hong-liang1; CUI Hong-liang2; CHANG Zhong-yi1
1.School of Life Science,East China Normal University,Shanghai 200241;2.Pingdingshan Tianjing Plant Albumen Co.Ltd,Pingdingshan 467000,Henan,China
关键词:
大豆分离蛋白; 酸溶性; 植酸酶
Keywords:
Soy protein isolate（SPI）; Acidsoluble properties; Phytase
分类号:
TS201.2
DOI:
10.3969/j.issn.1000-9841.2013.01.026
摘要:
通过单因素试验研究了植酸酶添加量、酶解时间、pH、温度和料液浓度对大豆蛋白酸溶度、透光率和料液粘度的影响,在单因素试验的基础上对pH、温度、料液浓度和时间进行四因素三水平的正交试验,结果表明,当植酸酶添加量为0.6%时,酶解的最佳条件组合为pH3.0,温度40℃,料液浓度10%,酶解时间45 min,此时大豆分离蛋白的酸溶度为45.79%,透光率为68.5%,与优化前相比,分别提高了30.65%和29.4%。
Abstract:
Soy protein isolate(SPI)has been used in the food industry for decades,but its application in acidic food products was limited because of its low solubility in the acidic condition.The objective of the experiments was to improve the solubility of SPI under acidic conditions by hydrolyzing the phytic acid with phytase and to find the optimum conditions for the enzymatic hydrolyzing process.During the experiments,acid-soluble properties,including acid-solubility,transmittance,and viscosity of the processed material have been observed.Single factor and orthogonal experiments revealed that when the solid content of the curd slurry was 10%,the best phytase adding amount was 0.6%,the ideal condition for the enzymatic reaction was pH3.0,40℃,45 min.After the enzymatic treatment,acid-solubility and transmittance of SPI reached 45.79% and 68.5%,increased by 30.65% and 29.4%,respectively.

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备注/Memo

基金项目：国家自然科学基金(81072422)。

第一作者简介：黄橙子（1988-），女，在读硕士，研究方向为食品生物化学。E-mail:orange0755@gmail.com。
通讯作者：常忠义（1968-），男，副教授，博士,从事微生物与食品生物化学研究。E-mail:zychang@bio.ecnu.edu.cn。

更新日期/Last Update: 2013-02-20