生物法制备低分子大豆蛋白肽

发布时间：2018-04-22 17:12

  本文选题：大豆蛋白肽 + 酶水解法　； 参考：《大连工业大学》2011年硕士论文

【摘要】：大豆蛋白肽具有多种生理活性和功能,其利用价值极高,目前已经被广泛应用到食品、保健品行业,开发前景十分可观。利用酶水解法和微生物发酵方法制备大豆蛋白肽是目前常采用的方法。本文分别用以上两种方法水解大豆蛋白,得到制备大豆蛋白肽的适宜条件。在酶法制备大豆蛋白肽的工艺优化中,分别探讨了Alcalase碱性蛋白酶、Neutrase中性蛋白酶、Protamex复合蛋白酶和Flavourzyme复合风味酶四种酶对大豆蛋白的水解条件,得出Alcalase碱性蛋白酶在65℃,底物浓度为5%,pH为8,加酶量为0.5%的条件下,水解大豆蛋白2h,大豆蛋白水解率可达到61.5%；Neutrase中性蛋白酶在45℃,底物浓度为5%,pH为7,加酶量为1%的条件下,水解大豆蛋白2h,大豆蛋白水解率可达到51.8%；Protamex复合蛋白酶在60℃,底物浓度为6%,pH为7.5,加酶量为1%的条件下,水解大豆蛋白2h,大豆蛋白水解率可达到53.8%；Flavourzyme复合风味酶在50℃,底物浓度为7%,pH为7,加酶量为1%的条件下,水解大豆蛋白3h,大豆蛋白水解率可达到35.6%。在微生物发酵法制备大豆蛋白肽的工艺优化中,分别以纳豆菌固体发酵和纳豆菌液体发酵两种方法制备大豆蛋白肽,得到适宜的发酵条件。其中纳豆菌固体发酵在初始pH为9,加水量为60%,接种量为6%,发酵温度为37℃的条件下发酵大豆蛋白24h,大豆蛋白的水解率最高值可达到24.3%；纳豆菌液体发酵在初始pH为8,发酵原料的质量分数为5%,接种量为1%,装瓶量为250 mL锥形瓶分装30mL,发酵温度为42℃,摇床震荡速度为180 r/min的条件下发酵大豆蛋白12h,大豆蛋白的水解率最高值可达到44.4%。
[Abstract]:Soybean protein peptide has a variety of physiological activities and functions, its utilization value is very high, has been widely used in food, health products industry, development prospects are very considerable. The preparation of soybean protein peptide by enzymatic hydrolysis and microbial fermentation is a common method. In this paper, the soybean protein was hydrolyzed by the above two methods, and the suitable conditions for the preparation of soybean protein peptide were obtained. In the process of preparing soybean protein peptide by enzymatic method, the hydrolysis conditions of Alcalase alkaline protease Neutrase neutral protease Protamex complex protease and Flavourzyme complex flavor enzyme on soybean protein were studied, and the results showed that Alcalase alkaline protease was at 65 鈩，

本文编号：1788160