[1]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):114-118.[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(01):114-118.[doi:10.11861/j.issn.1000-9841.2014.01.0114]
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低限度酶解制备低粘度弱苦味的大豆分离蛋白

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第33卷 期数: 2014年01期 页码: 114-118 栏目: 出版日期: 2014-02-25
Title:
Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness
文章编号:
10009841（2014）01011405
作者:
葛文静; 华欲飞
江南大学 食品学院，江苏 无锡 214122
Author(s):
GE Wenjing; HUA Yufei
School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
关键词:
大豆分离蛋白; 酶改性; 功能性质; 苦味肽
Keywords:
Soybean protein isolates; Enzyme hydrolysis; Functional properties; Bitter peptides
分类号:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2014.01.0114
文献标志码:
A
摘要:
利用几种常用酶制剂（木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶、中性蛋白酶、天野蛋白酶PC10F和SDNY 10)对大豆分离蛋白进行低限度酶解，感官评价各种酶解蛋白的苦味值，同时测定不同酶解大豆分离蛋白的粘度、凝胶性、悬浮稳定性等性质。结果表明：天野蛋白酶PC10F酶解蛋白苦味最弱、粘度最小、悬浮稳定性最好，但是几乎没有凝胶性。综合这几种性质，木瓜蛋白酶酶解的大豆分离蛋白具有低粘度弱苦味弱凝胶性且悬浮稳定性较好等功能性质的改善。进一步用70%的乙醇将不同酶酶解的大豆分离蛋白中苦味肽提取出来，感官评价各种酶产生的苦味肽的苦味值，并运用RPHPLC分析。由谱图发现随着苦味肽苦味值的增加，疏水性肽段增多,且65～75 min的肽段增加较明显，可能此部分肽对苦味的贡献较大。
Abstract:
The bitterness of soy protein isolate were evaluated after limited enzymatic hydrolysis by papain protease,alcalase,neutrase,amano protease,PC10F and SDNY 10,respectively,and determined the viscosity,suspension stability and gelling property of different enzymatic proteins.The result showed that amano protease PC10F could obtain protein with the lowest viscosity,weakest bitterness and best suspension stability,but it did not have gelling property.However,protein hydrolyzed by papain protease possess weak bitter and gelling property,low viscosity and good suspension stability.Furthermore,we extracted crude bitter peptides from hydrolysates by using 70% alcohol and determined the bitterness by sensory evaluation.Results showed the amount of hydrophobic peptides increased with the bitterness of bitter peptides by using RPHPLC,especially from 65 to 75 min.

参考文献/References:

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备注/Memo

第一作者简介： 葛文静（1988），女，在读硕士，主要从事大豆蛋白研究。Email：gwjghj@163.com。?

通讯作者： 华欲飞（1962），男，博士，教授，主要从事植物蛋白相关研究。Email：yfhua@jiangnan.edu.cn。

更新日期/Last Update: 2014-08-04