[1]黄浩,黄宏伟,赖勤.用蛋白酶组合对大豆分离蛋白改性的研究[J].大豆科学,2007,26(02):243-249.[doi:10.3969/j.issn.1000-9841.2007.02.026]
　HUANG Hao,HUANG Hong-wei,LAI Qing.STUDIES ON PROTEASE ASSEMBLY MODIFICATION IN SOYBEAN PROTEIN LSOLATES[J].Soybean Science,2007,26(02):243-249.[doi:10.3969/j.issn.1000-9841.2007.02.026]
点击复制

用蛋白酶组合对大豆分离蛋白改性的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年02期 页码: 243-249 栏目: 出版日期: 2007-04-25
Title:
STUDIES ON PROTEASE ASSEMBLY MODIFICATION IN SOYBEAN PROTEIN LSOLATES
文章编号:
1000-9841(2007)02-0245-05
作者:
黄浩1; 黄宏伟1; 赖勤2
1.宜春学院化学与生物工程学院，宜春336000；
2.湖南师范大学生命科学学院，长沙410081
Author(s):
HUANG Hao; HUANG Hong-wei; LAI Qing
1.School of Chemistry and Bio-engineering，Yichun University,Yichun 336000;
2.Life science college of Hunan Normal University,Changsha 410081
关键词:
大豆分离蛋白; 改性; 蛋白酶
Keywords:
Soybean protein isolates; Modification; Protease
分类号:
TS229
DOI:
10.3969/j.issn.1000-9841.2007.02.026
文献标志码:
A
摘要:
用蛋白酶组合对大豆分离蛋白进行有限水解，所得水解液不苦，具有良好的风味。改性后的大豆分离蛋白的氮溶指数由未水解的82提高到95，20 ℃时溶解度在25％以上。经正交试验得到的大豆分离蛋白水解的最佳工艺参数为：加酶量，0.55％ (w/w)；固液比，1∶8 (w/w)；酶解时间，60 min。
Abstract:
Soybean protein isolates (SPI) was modified by protease assembly,the NSI (Nitrogen solubility index) value of the modified SPI increased sharply (from 82 to 98). What is more,the liquid has no bittering basically. The optimum condition for enzymatic hydrolysis were E/S=0.55% (w/w),substrate concentration=1:8(w/w),reaction time=60 min.

参考文献/References:

［1］黄友如,华欲飞. 大豆分离蛋白的改性及其对功能性质的影响[J].中国油脂,2003,28(4):35-38.

［2］韩加,付德润,徐臻荣.大豆分离蛋白的抗衰老作用[J].卫生研究,2002,3 1:305－306.
［3］刘大川,钟方旭.酶水解法制备大豆肽的研究[J].中国油脂,1997,22(6):14－24.
［4］Gennadios,A.(Univ of Nebraska); Weller,C.L.;Testin,R.F.Property modification of edible wheat,gluten-based films[J]. Transactions of the ASAE,1993,36(2):465-470.
［5］Kumar,Rakesh;Choudhary,Veena;Mishra,Saroj et al.Mattiason,Bo. Adhesives and plastics based on soy protein products[J]. Industrial Crops and Products,2002,16(3):155-172.
［6］Mo Xiaoqun,Hu Jie,Sun X,et al. Compression and tensile strength of low-density straw-protein particle board[J].Industrial Crops and Products,2001,14(1):1-9.
［7］Achouri,Allaoua， Zhang,Wang. Effect of succinylation on the physicochemical properties of soy protein hydrolysate[J]. Food Rsearch International,2001,34(6):507-514.
［8］邓勇,冯学武.大豆多肽分子质量分布与苦味的确定[J].中国农业大学学报,2001,6(4):98-102.
［9］孙鹏,大豆蛋白改性技术的研究[J]. 食品研究与开发,2005,26(5):115-117.
［10］Chen Qin-yun .Effect of Amide contents in wheat gluten hydrolysates on the thermal flavour generation,pH.［D］.Thesis,Rutgers University,U.S.A,1995:54-56.
［11］杨兰,刘通讯.酶法水解鸡肉蛋白及其水解液脱苦方法的研究[J].食品工业科技,1999,20(2):4-6.

相似文献/References:

[1]郑荣生,张波,童军茂,等.三种市售大豆蛋白产品理化特性研究[J].大豆科学,2013,32(01):84.[doi:10.3969/j.issn.1000-9841.2013.01.020]
　ZHENG Rong-sheng,ZHANG Bo,TONG Jun-mao,et al.Physicochemical Properties of Three Kinds of Commercial Soybean Protein Products[J].Soybean Science,2013,32(02):84.[doi:10.3969/j.issn.1000-9841.2013.01.020]
[2]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.[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(02):111.[doi:10.3969/j.issn.1000-9841.2013.01.026]
[3]葛文静,华欲飞.低限度酶解制备低粘度弱苦味的大豆分离蛋白[J].大豆科学,2014,33(01):114.[doi:10.11861/j.issn.1000-9841.2014.01.0114]
　GE Wenjing,HUA Yufei.Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness[J].Soybean Science,2014,33(02):114.[doi:10.11861/j.issn.1000-9841.2014.01.0114]
[4]孟 滕,刘丹丹,李海云,等.可食性复合膜制备工艺的研究[J].大豆科学,2014,33(02):277.[doi:10.11861/j.issn.1000-9841.2014.02.0277]
　MENG Teng,LIU Dan-dan,LI Hai-yun,et al.Processing Technology of Edible Composite Membranes[J].Soybean Science,2014,33(02):277.[doi:10.11861/j.issn.1000-9841.2014.02.0277]
[5]刘 莹,刘 政,赵 杰,等.超声波辅助酶法制备大豆抗氧化肽[J].大豆科学,2014,33(02):281.[doi:10.11861/j.issn.1000-9841.2014.02.0281]
　LIU Ying,LIU Zheng,ZHAO Jie,et al.Preparation of Soybean Antioxidant Peptide by Ultrasonic-assisted Enzymatic Method[J].Soybean Science,2014,33(02):281.[doi:10.11861/j.issn.1000-9841.2014.02.0281]
[6]胡少新,江连洲,许德春,等.大豆分离蛋白生产降血压肽酶解技术研究[J].大豆科学,2011,30(04):643.[doi:10.11861/j.issn.1000-9841.2011.04.0643]
　HU Shao-xin,JIANG Lian-zhou,XU De-chun,et al.Producing Technology of Antihypertensive Peptide Derived from Soybean Protein Isolated by Enzymatic Method[J].Soybean Science,2011,30(02):643.[doi:10.11861/j.issn.1000-9841.2011.04.0643]
[7]闫 晗,聂简琪,葛佩富,等.速溶性大豆分离蛋白生产工艺优化[J].大豆科学,2012,31(06):996.[doi:10.3969/j.issn.1000-9841.2012.06.030]
　YAN Han,NIE Jian-qi,GE Pei-fu,et al.Optimization on Production Parameters of Rapid Dissolving Soybean Protein Isolate[J].Soybean Science,2012,31(02):996.[doi:10.3969/j.issn.1000-9841.2012.06.030]
[8]李飞,李晓平,翁向丽,等.戊二醛改性提高大豆胶粘剂耐水性能[J].大豆科学,2009,28(06):1062.[doi:10.11861/j.issn.1000-9841.2009.06.1062]
　LI Fei,LI Xiao-ping,WENG Xiang-li,et al.Improve the Water Resistance of Soy-based Adhesive by using Glutaraldehyde[J].Soybean Science,2009,28(02):1062.[doi:10.11861/j.issn.1000-9841.2009.06.1062]
[9]王玲琴,王志耕,方玉明,等.双酶法制备大豆降胆固醇活性肽的研究[J].大豆科学,2010,29(01):109.[doi:10.11861/j.issn.1000-9841.2010.01.0109]
　WANG Ling-qin,WANG Zhi-geng,FANG Yu-ming,et al.Preparation of Soybean Hypocholesterolemic Peptides by Double-protease Method[J].Soybean Science,2010,29(02):109.[doi:10.11861/j.issn.1000-9841.2010.01.0109]
[10]雷文,杨涛,王考将,等.环氧树脂改性大豆基木材胶粘剂的制备与表征[J].大豆科学,2010,29(01):118.[doi:10.11861/j.issn.1000-9841.2010.01.0118]
　LEI Wen,YANG Tao,WANG Kao-jiang,et al.Preparation and Characterization of Bio-adhesive by Modifying Soy Protein Isolate with Epoxy Resin[J].Soybean Science,2010,29(02):118.[doi:10.11861/j.issn.1000-9841.2010.01.0118]
[11]雷文.国内大豆胶粘剂的改性研究进展[J].大豆科学,2011,30(02):328.[doi:10.11861/j.issn.1000-9841.2011.02.0328]
　LEI Wen.Domestic Research on Soybean Adhesives Modification[J].Soybean Science,2011,30(02):328.[doi:10.11861/j.issn.1000-9841.2011.02.0328]

备注/Memo

作者简介：黄浩（1962－），男，理学学士，副教授，主要从事应用生物化学研究。E-mail:jxychh1999@163.com

更新日期/Last Update: 2014-10-22