【摘要】：以豆粕為發(fā)酵原料,利用復(fù)合酶酶解方法制備大豆小肽,篩選堿性、中性蛋白酶和胰蛋白酶進行復(fù)配酶解豆粕。結(jié)果表明:復(fù)合酶的最佳配比為堿性蛋白酶∶中性蛋白酶∶胰蛋白酶為3∶2∶1;酶解條件:p H8.5,反應(yīng)溫度50℃,反應(yīng)時間4.5 h,水解度為94.55%,苦味值為3;小肽顯示分子量分布范圍:≤1 000 Da可達74.67%以上,其中≤500 Da占55.61%以上。綜上試驗結(jié)果可知,對比單酶、雙酶及3種酶酶解豆粕的水解度和苦味值兩項指標,3種酶組合使用更適合于制備水解度高、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，

本文編號：2348400