本文選題：大豆蛋白肽 + 酶水解法�。� 參考：《大連工業(yè)大學(xué)》2011年碩士論文

【摘要】：大豆蛋白肽具有多種生理活性和功能,其利用價值極高,目前已經(jīng)被廣泛應(yīng)用到食品、保健品行業(yè),開發(fā)前景十分可觀。利用酶水解法和微生物發(fā)酵方法制備大豆蛋白肽是目前常采用的方法。本文分別用以上兩種方法水解大豆蛋白,得到制備大豆蛋白肽的適宜條件。在酶法制備大豆蛋白肽的工藝優(yōu)化中,分別探討了Alcalase堿性蛋白酶、Neutrase中性蛋白酶、Protamex復(fù)合蛋白酶和Flavourzyme復(fù)合風(fēng)味酶四種酶對大豆蛋白的水解條件,得出Alcalase堿性蛋白酶在65℃,底物濃度為5%,pH為8,加酶量為0.5%的條件下,水解大豆蛋白2h,大豆蛋白水解率可達到61.5%；Neutrase中性蛋白酶在45℃,底物濃度為5%,pH為7,加酶量為1%的條件下,水解大豆蛋白2h,大豆蛋白水解率可達到51.8%；Protamex復(fù)合蛋白酶在60℃,底物濃度為6%,pH為7.5,加酶量為1%的條件下,水解大豆蛋白2h,大豆蛋白水解率可達到53.8%；Flavourzyme復(fù)合風(fēng)味酶在50℃,底物濃度為7%,pH為7,加酶量為1%的條件下,水解大豆蛋白3h,大豆蛋白水解率可達到35.6%。在微生物發(fā)酵法制備大豆蛋白肽的工藝優(yōu)化中,分別以納豆菌固體發(fā)酵和納豆菌液體發(fā)酵兩種方法制備大豆蛋白肽,得到適宜的發(fā)酵條件。其中納豆菌固體發(fā)酵在初始pH為9,加水量為60%,接種量為6%,發(fā)酵溫度為37℃的條件下發(fā)酵大豆蛋白24h,大豆蛋白的水解率最高值可達到24.3%；納豆菌液體發(fā)酵在初始pH為8,發(fā)酵原料的質(zhì)量分數(shù)為5%,接種量為1%,裝瓶量為250 mL錐形瓶分裝30mL,發(fā)酵溫度為42℃,搖床震蕩速度為180 r/min的條件下發(fā)酵大豆蛋白12h,大豆蛋白的水解率最高值可達到44.4%。
[Abstract]:Soybean protein peptide has a variety of physiological activities and functions, its utilization value is very high, has been widely used in food, health products industry, development prospects are very considerable. The preparation of soybean protein peptide by enzymatic hydrolysis and microbial fermentation is a common method. In this paper, the soybean protein was hydrolyzed by the above two methods, and the suitable conditions for the preparation of soybean protein peptide were obtained. In the process of preparing soybean protein peptide by enzymatic method, the hydrolysis conditions of Alcalase alkaline protease Neutrase neutral protease Protamex complex protease and Flavourzyme complex flavor enzyme on soybean protein were studied, and the results showed that Alcalase alkaline protease was at 65 鈩，

本文編號：1788160