酶解法制备大豆小肽的工艺研究
发布时间：2018-11-22 06:46
【摘要】：以豆粕为发酵原料,利用复合酶酶解方法制备大豆小肽,筛选碱性、中性蛋白酶和胰蛋白酶进行复配酶解豆粕。结果表明:复合酶的最佳配比为碱性蛋白酶∶中性蛋白酶∶胰蛋白酶为3∶2∶1;酶解条件:p H8.5,反应温度50℃,反应时间4.5 h,水解度为94.55%,苦味值为3;小肽显示分子量分布范围:≤1 000 Da可达74.67%以上,其中≤500 Da占55.61%以上。综上试验结果可知,对比单酶、双酶及3种酶酶解豆粕的水解度和苦味值两项指标,3种酶组合使用更适合于制备水解度高、苦味低的大豆小肽。
[Abstract]:Soybean peptides were prepared by enzymatic hydrolysis of soybean meal using soybean meal as raw material. Alkaline neutral protease and trypsin were selected for enzymatic hydrolysis of soybean meal. The results showed that the optimum ratio of alkaline protease, neutral protease and trypsin was 3: 2: 1; The enzymatic hydrolysis conditions were as follows: pH 8.5, reaction temperature 50 鈩，
本文编号：2348400
[Abstract]:Soybean peptides were prepared by enzymatic hydrolysis of soybean meal using soybean meal as raw material. Alkaline neutral protease and trypsin were selected for enzymatic hydrolysis of soybean meal. The results showed that the optimum ratio of alkaline protease, neutral protease and trypsin was 3: 2: 1; The enzymatic hydrolysis conditions were as follows: pH 8.5, reaction temperature 50 鈩，
本文编号：2348400
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