Study on foaming property of enzyme modified soy protein isolated
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摘要: 使用碱性蛋白酶对大豆分离蛋白进行改性,以改善蛋白质的起泡性能。探讨酶水解过程中的酶解时间、酶解温度、底物浓度、加酶量、p H对蛋白起泡能力和泡沫稳定性的影响,在此基础上通过正交实验确定了碱性蛋白酶水解大豆分离蛋白提高起泡能力的最优水解条件:时间40 min、温度50℃、底物浓度8%、加酶量0.04%、p H8,提高泡沫稳定性最佳水解条件:时间30 min、温度40℃、底物浓度6%、加酶量0.04%、p H9。测定上述条件下大豆分离蛋白的起泡能力和泡沫稳定性分别为217.50%和93.10%。改性前后蛋白质起泡能力和泡沫稳定性均有所改善,与未改性蛋白相比起泡能力和泡沫稳定性分别提高了61.11%和20.38%。Abstract: In this paper,the effect of the foaming property of soybean protein isolated was improved by using the alkali protease to hydrolysis protein. And several influencing factors were discussed in this paper,such as reaction time,temperature,substrate concentration,enzyme dosage,and p H value. Then by the orthogonal design method the optimal conditions of alkali protease hydrolysis soybean protein isolated to improve foaming property was:time 40 min,temperature 50 ℃,substrate concentration 8%,enzyme dosage 0.04%(w/v),p H8.The optimal hydrolysis conditions to improve the foaming stability was:time 30 min,temperature 40 ℃,substrate concentration 12%,enzyme dosage 0.04%(w/v),p H9. The foaming capacity(217.50%) and foaming stability(93.10%) of modified soybean protein isolated was improved in this study. The foaming capacity and the stability was increased by 61.11% and 20.38% respectively than the raw material of soybean protein.
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Keywords:
- alcalase /
- soybean protein isolated /
- foaming capacity /
- foaming stability
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