[1]刘静,张光华.蛋白酶解大豆多肽的理化特性[J].华侨大学学报(自然科学版),2010,31(3):302-306.[doi:10.11830/ISSN.1000-5013.2010.03.0302]
　LIU Jing,ZHANG Guang-hua.Physical and Chemical Characteristics of Soybean Polypeptides Hydrolyzed by Proteases[J].Journal of Huaqiao University(Natural Science),2010,31(3):302-306.[doi:10.11830/ISSN.1000-5013.2010.03.0302]
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蛋白酶解大豆多肽的理化特性()
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《华侨大学学报（自然科学版）》[ISSN:1000-5013/CN:35-1079/N]

卷:
第31卷
期数:
2010年第3期
页码:
302-306
栏目:
出版日期:
2010-05-20

文章信息/Info

Title:
Physical and Chemical Characteristics of Soybean Polypeptides Hydrolyzed by Proteases
文章编号:
1000-5013(2010)03-0302-05
作者:
刘静; 张光华
咸阳师范学院化学与化工学院; 陕西科技大学省部共建教育部轻化工助剂化学与技术重点实验室
Author(s):
LIU Jing1; 2;  ZHANG Guang-hua2
1.College of Chemistry and Engineer, Xianyang Normal University, Xianyang 712000, China; 2.Key Laboratory of Auxiliary Chemistry & Technology for Chemical Industry, Ministry of Education Shanxi University of Science & Technology, Xi’an 710021, China
关键词:
大豆多肽;  理化性质;  蛋白酶;  水解;  凝胶渗透色谱
Keywords:
soybean polypeptides;  physical and chemical characteristics;  protease;  hydrolysis;  gel filtration chromatography
分类号:
TS201.2
DOI:
10.11830/ISSN.1000-5013.2010.03.0302
文献标志码:
A
摘要:
以大豆蛋白为原料,利用微波加热和碱性蛋白酶、胰蛋白酶和中性蛋白酶水解大豆蛋白,制备单酶、双酶、三酶联合水解的大豆多肽,用葡聚糖G-50排阻色谱法进行分离检测,确定各级分的分子量分布范围.凝胶层析分析结果表明,三酶联合水解得到的大豆肽相对分子质量分布主要在1 100 u以下,而双酶联合水解则在2 000 u以下,可见三酶联合水解效果优于双酶,更优于单酶.此外,物化特性研究表明,蛋白酶水解使得大豆蛋白溶解性、起泡性及起泡稳定性等大大改变.大豆多肽具有良好的溶解性,在蛋白质的等电点附近,不受pH值的影响,且具有高浓度、低粘度的特点,以及良好的吸湿性、保湿性和热稳定性和强起泡能力.
Abstract:
Soybean polypeptides were produced by combination of microwave heating and hydrolysis of soybean proteins by alcalase,trypsin and neutral protease.Molecular weight distribution was determined by sephadex-G50 gel filtration chromatography.It was shown by gel chromatography analysis that the molecular weigh of soybean peptides hydrolyzed by three enzymes distributed mainly below 1 100 u,while that by double enzymes below 2 000 u.It indicates that three enzymes hydrolysis is better than that by double enzymes,and more than a single enzyme.Results also showed that the solubility,foam property and foam stability improved greatly after protease hydrolysis of soybean proteins.Besides,soybean polypeptides exhibited low viscosity at high concentration,little effect on pH even in the vicinity of the isoelectric point of the proteins,as well as excellent moisture absorption,moisture maintenance,heat stability and strong foam property,which provide theoretical references for the development of soybean polypeptides as a new kind of materials.

参考文献/References:

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备注/Memo

备注/Memo:
国家自然科学基金资助项目(5037302); 陕西省教育厅自然科学基金资助项目(09JK801)
更新日期/Last Update: 2014-03-23