作　　者： ; ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品工业科技》 2003年第4期24-27,共4页

摘　　要： 研究了Protamex酶对大豆蛋白的有限水解作用,分析了酶加量、pH、温度、底物浓度、反应时间等因素对大豆蛋白酶水解的影响,确定了Protamex酶水解大豆蛋白的较佳条件范围;同时研究了不同浓度的Flavourzyme酶对大豆多肽的水解作用及对大豆多肽风味的影响,提出了采用Protamex酶和Flavourzyme酶双酶法分步酶解工艺来生产低苦味大豆多肽的方法。 The limited hydrolysis process for soy protein with Protamex was studied.And the effects of the main parameters including enzyme -substrate ratio,the substrate concentration,pH,hydrolysis time,and hydrolysis temperature on hydrolysis reaction were investig ated.The hydrolysis process for soy peptides with Flavourzyme was studied.And the effects with Flavourzyme on soybean peptides were discussed.An optimal soybean protein hydrolysis condition for producing non -bitter soy peptides with Protamex and Flavourzyme was g iven in this paper.

关 键 词： 双酶法生产 低苦味 大豆多肽 酶水解 酶 酶 风味

领　　域： [化学工程]