木瓜蛋白酶改性对大豆分离蛋白乳化性能的影响

摘要

The improvement of the emulsifying properties of SPI by papain was researched in this study. The improving degree was studied by single factor experiment and orthogonal experiment with emulsifying activity and emulsion stability as the evaluation index. Results showed that substrate concentration 6% , papain concentration 0. 15% and reaction time 0. 5 h were the best hydrolysis condition. Under these conditions emulsifying activity and emulsion stability of SPI were increased by 20% and 18% . Substrate concentration was the most important factor, followed by papain concentration, and reaction time with minimal impact.%研究了木瓜蛋白酶改善大豆分离蛋白的乳化性能,分析了不同底物浓度、酶质量分数、酶解时间对其乳化活性和乳化稳定性的影响,通过正交实验优化了大豆分离蛋白的酶解条件,即:底物浓度为6％,酶质量分数为0.15％,酶解时间为0.Sh,在该条件下大豆分离蛋白溶液的乳化活性和乳化稳定性分别提高了20％和18％.其中底物浓度是最重要的影响因素,酶质量分数次之,酶解时间影响最小.