YI Ming-hua,XU Er-ni,WANG Jin-ping,et al.PROGRESS ON DETERMINATION AND ANALYSIS OF SOYBEAN PEPTIDE BY ENZYMATIC HYDROLYSIS[J].Soybean Science,2007,26(05):766-770.[doi:10.3969/j.issn.1000-9841.2007.05.027]
大豆蛋白水解酶及产物测定方法研究进展
- Title:
- PROGRESS ON DETERMINATION AND ANALYSIS OF SOYBEAN PEPTIDE BY ENZYMATIC HYDROLYSIS
- 文章编号:
- 1000-9841(2007)05-0766-05
- Keywords:
- Soybean peptides; Proteinase; Degree of hydrolysis
- 分类号:
- Q565+.3
- 文献标志码:
- A
- 摘要:
- 大豆多肽是大豆蛋白经水解所得的低聚肽混合物,其生产方式多种多样,其中酶法生产大豆多肽以其特有的优势得到了广泛的关注。本文对生产大豆多肽的几类蛋白酶的水解特性,如温度、时间、酶的用量以及产物特点进行阐述,同时对多肽产物的测定方法进行了分析比较。
- Abstract:
- Soybean peptides is the hydrolysate of soybean protein and it is a mix of low peptides.There are many kinds of method can be used to produce soybean peptides.It is paid high attention to enzymatic hydrolysis,as it has more merits than other methods.This paper summarized the characteristics,such as temperatures,time of treatment,pH and production,of several kinds of proteinases in the process of enzymatic hydrolysis,mainly including those produced by plants,animals,microbial or multienzyme.The degree of hydrolysis(DH) and analysis of the soybean peptide were also summarized.
参考文献/References:
[1]Taylor S L.Allergic and sensitivity to food components in nutritional toxicologyed.orlando:Hatchcock[J].Hatchcock.N.Academic Press,1987,111:173-198
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备注/Memo
作者简介:易明花(1982-),女,在读硕士研究生,主要从事功能性食品方面的研究。